Roasted Salmon And Olive Mustard Butter And Orzo Recipes

Steps:

• Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.
• In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.

Steps:

• Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
• Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
• Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Steps:

• Mix first 5 ingredients in processor until well blended but still slightly chunky, occasionally scraping down sides of bowl. Season butter mixture to taste with salt and pepper. Transfer to small bowl. (Olive-mustard butter can be prepared 2 days ahead. Cover and refrigerate. Soften slightly at room temperature before using.)
• Preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Arrange salmon fillets on prepared sheet; sprinkle with salt and pepper. Roast salmon just until opaque in center, about 14 minutes.
• Meanwhile, cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain; return orzo to same pot. Add half of olive-mustard butter and toss to coat. Divide orzo among 8 plates. Top each serving with 1 salmon fillet. Place small dollop of olive-mustard butter atop each salmon fillet. Garnish with whole olives and parsley sprigs, if desired, and serve.

Steps:

• Roasted Onions: Preheat oven to 425 degrees F.
• Combine all of the ingredients, except the onions in a medium shallow baking dish. Add the onions, toss them in the mixture and season with salt and pepper, to taste.
• Cover the onions with foil and roast for 20 minutes. Remove the foil and continue roasting until tender, about 35 to 40 minutes, basting with the juices several times. In a saute pan place butter and melt. Add orzo and tomatoes. Toss until orzo is cooked through. Place the orzo in a large bowl and spoon the onions and the cooking liquid over the pasta.
• Tapenade: Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.
• Salmon: Season the salmon with salt and pepper to taste. Spread 2 tablespoons of the tapenade over each piece of salmon (not on the skin side). Heat 2 tablespoons of olive oil in a large saute pan. Place 4 of the fillets in the pan, tapenade side down, and saute until a crust forms, about 2 minutes. Turn the fish over and continue cooking for about 5 minutes for medium-rare doneness.
• Serve the salmon with the Roasted onions.

Steps:

• Preheat oven to 450 degrees, with racks in middle and lower thirds. On a rimmed baking sheet, toss carrots and onions with oil and season with salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring halfway through. Line another rimmed baking sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque throughout, about 12 minutes.
• Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain, return to pot, and toss with butter, dill, parsley, and lemon juice. Season with salt and pepper. Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate, up to 3 days. Serve remaining salmon fillets and vegetables with herbed orzo.

Steps:

• Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
• Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.