One-Pan Salmon Niçoise with Orzo

 

We really liked One-Pan Salmon Niçoise with Orzo. The recipe combines Salmon which we love and tops it with a Salad Niçoise. It combines great tastes. We will make this recipe again. We served it with an Indian Eggplan dish made with yogurt  by our friend Kashmera. It was a perfect accompinement. Wonderful dinner. 

One-Pan Salmon Niçoise with Orzo
New York Times
 
This one-skillet dinner has the bright flavors of a salade Niçoise but is more substantial, so you can eat it all year long, even on a chilly evening. For a happy mix of exciting textures — tender salmon and orzo, snappy green beans, juicy tomatoes — cook the orzo with shallots and olives, then in the last few minutes of cooking, nestle in the green beans and salmon fillets to cook. Meanwhile, stir together a vinaigrette that’s punchy with fresh tomatoes, vinegar, Dijon mustard and raw shallot to spoon over the finished dish. Adapt this rendition further as you like, adding anchovies with the sautéed or raw shallots, swapping the salmon for canned tuna, or adding capers or sliced cucumbers to the tomato vinaigrette.
 
INGREDIENTS
Yield:4 servings
 
1       large shallot, coarsely chopped
2       tablespoons extra-virgin olive oil
1       cup orzo
Kosher salt (such as Diamond Crystal) 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
 
PREPARATION
1. 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.

2. 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.

3. 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.

4. 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.