I followed the recipe exactly, but it did not work out at all! It sounded like a great idea, but all I could taste were the beans and the arugula. I would not make again!
Grilled Pesto Salmon—Orzo Salad
With orzo as its base, this salad makes a filling meal that highlights the fresh flavors of white beans, grape tomatoes, and arugula.
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- Calories: 279
- Calories from fat: 0.0%
- Fat: 8.4g
- Saturated fat: 1.5g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 2.3g
- Protein: 36.6g
- Carbohydrate: 12.4g
- Fiber: 2.5g
- Cholesterol: 89mg
- Iron: 2mg
- Sodium: 673mg
- Calcium: 51mg
- 2 (6-ounce) skinless salmon fillets
- 1/4 cup commercial pesto, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 (1/2-inch-thick) sweet onion slices
- 1 1/2 cups grape tomatoes
- Cooking spray
- Orzo with Arugula and White Beans
- 1/8 teaspoon freshly ground black pepper
- 1. Brush fish evenly with 2 tablespoons pesto; sprinkle with salt and pepper. Brush 1 tablespoon pesto over onion slices. Toss tomatoes with remaining 1 tablespoon pesto, and place on a 12-inch square of heavy-duty foil. Fold edges of foil up around tomatoes to form a bowl, keeping tomatoes in a single layer. (Do not completely enclose.)
- 2. Place salmon, onion slices, and foil bowl with tomatoes on a grill rack coated with cooking spray. Grill 14 minutes or until salmon is desired degree of doneness, onion is tender, and tomatoes begin to burst, turning salmon and onion after 7 minutes.
- 3. Using a fork, gently break salmon into large chunks, and chop onion slices. Combine Orzo Salad with Arugula and White Beans, salmon, onion, tomatoes, and accumulated tomato juice. Toss gently; sprinkle with pepper.
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