One-Pan Salmon Niçoise With Orzo

  

 

 

INGREDIENTS

YIELD: 4 SERVINGS

This was so good. NYTimes. 

1
large shallot, coarsely chopped


2
tablespoons extra-virgin olive oil


1
cup orzo



Kosher salt and pepper


½
cup pitted kalamata olives


1
pint cherry or other small tomatoes, halved (8 to 10 ounces)


2
tablespoons red wine vinegar


1
tablespoon Dijon mustard



Handful of basil leaves or pinch of thyme leaves (optional)


4
(4- to 5-ounce) salmon fillets, skin on or off
8
ounces green beans, trimmed and cut into 1-inch lengths


                   


                   


Transfer 1 tablespoon of the chopped shallot to a medium bowl, then add the remaining shallot to a large (12-inch) skillet. Add 1 tablespoon oil to the skillet and heat over medium high. When the oil is sizzling, add the orzo, season with ½ teaspoon each salt and pepper, and stir constantly until light golden, 2 to 4 minutes.

 

Add the olives plus 2¼ cups water; bring to a boil, then cover the skillet with a lid, baking sheet or foil. Reduce heat to medium-low and cook according to package directions until the orzo is al dente.

 

Meanwhile, add the tomatoes, red wine vinegar, mustard, herbs (if using) and the remaining 1 tablespoon oil to the reserved shallots in the bowl; season to taste with salt and pepper then set aside. Season the salmon with salt and pepper.

 

When the orzo is al dente, add the green beans and stir to combine. If orzo looks dry, add ¼ cup water; you want it to be wet but not soupy. Nestle the salmon in a single layer into the orzo, skin-side up if applicable. Cover and cook until the salmon and orzo are cooked through, 6 to 8 minutes. Remove from heat and let sit, covered, for 2 minutes. If your salmon has skin, peel it off and discard. Top the orzo and salmon with the tomatoes and vinaigrette.