Roasted Salmon and Olive-Mustard Butter and Orzo

Ingredients

  • ½ cup (1 stick) butter, room temperature
  • 12 Kalamata olives or other brine-cured black olives, pitted, chopped
  • 1 medium shallot, chopped
  • 1 tablespoon chopped fresh Italian parsley
  • 2 teaspoons Dijon mustard
  • Olive oil
  • 8 6- to 8-ounce salmon fillets (each about 1 ¼ to 1 ½ inches thick)
  • + 3 more ingredients
    • 2 ½ cups orzo (rice-shaped pasta; about 1 ¼ pounds)
    • Whole Kalamata olives (optional)
    • Fresh Italian parsley sprigs (optional)

1. 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 a...

View full recipe at SpringPad

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