Nicoise-Inspired Salmon Bowl
on Herby Orzo with Tomatoes and Olives- Salmon
- Wheat
- Mustard
- Sulphites
- Egg
- Soy
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- May contain traces of allergens
- Soy
- Crustaceans
- Sesame
- Gluten
- Mustard
- Peanuts
Cette version de la salade niçoise est rapide et nourrissante! Des tomates marinées, des olives saumurées et du saumon succulent recouvrent un lit d'orzo avec du persil, de la roquette et des épinards.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
170 g
Orzo
(Contains: Wheat)
227 g
Baby Tomatoes
60 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
1 unit(s)
Shallot
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Soy, Crustaceans, Sesame, Gluten)
7 g
Parsley
1 unit(s)
Lemon
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Wheat, Milk, Tree nuts, Soy, Sesame, Mustard, Peanuts)
56 g
Arugula and Spinach Mix
2 unit(s)
Egg
(Contains: Egg)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Wash and dry all produce. - Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain orzo, then return to the same pot, off heat.
- Add half the garlic spread and 1 tbsp (2 tbsp) oil, then toss to coat. (TIP: We love using olive oil in this recipe.)
- Transfer to a large plate or platter to cool slightly.
- Meanwhile, add 4 cups (6 cups) warm water to a small pot. Bring to a boil over high heat.
Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.** - Drain and rinse egg under cold water for 30 sec., until cool enough to peel. Peel, then halve eggs. Season with salt and pepper.
- Line a baking sheet with foil.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Combine Zesty Garlic Blend, remaining garlic spread and half the lemon zest in a small bowl.
- Pat salmon dry with paper towels, then season with pepper.
- Arrange on prepared sheet, skin-side down.
- Spread lemony garlic spread over top.
- Broil in the middle of the oven until cooked through, 8-11 min.**
- Meanwhile, roughly chop parsley.
- Peel, then finely chop shallot.
- If desired, roughly chop arugula and spinach mix.
- Halve tomatoes.
- Drain olives, then roughly chop.
- Meanwhile, combine lemon juice, mustard, remaining lemon zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl.
- Add tomatoes, olives and as much raw shallot as desired. Season with salt and pepper, then toss to coat.
- Just before serving, add orzo and arugula and spinach mix to the large bowl with tomatoes. Toss to combine.
- Divide orzo salad between plates.
- Top with salmon and halved eggs.
- Sprinkle parsley over top.
- Squeeze a lemon wedge over top, if desired.
