I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Have you ever tried a recipe and expected NOT to like it? Yeah well, I have. It's not that I pick a recipe and think "that looks disgusting! I'm gonna make it!" Usually it starts out looking good, fun, or adventurous, but as it all comes together in the kitchen, it becomes pretty apparent that this wasn't the dish for us. That's kind of how I felt walking into this one. It has all the makings of a delicious dish, but once all of the ingredients were bought and my sleeves were rolled up, I just wasn't feeling that confident.
I love it when my instincts are wrong, at least in this scenario. Not only did I love it, my slightly picky husband and really picky kids loved it. A hearty, yet fresh and light salad that is full of flavor and texture. I really loved the roasted sweet bites of cherry tomatoes, with the salty salmon and orzo, creamy beans and bitter arugula. Such a great blend of flavors. If you're looking for a break from all of the comfort foods of fall, I highly recommend this one!
Grilled Pesto Salmon-Orzo Salad From Cooking Light
2 6 oz skinless salmon fillets 1/4 cup commercial pesto, divided 1/4 tsp kosher salt 1/4 tsp fresh ground pepper 2 (1/2 inch thick) sweet onion slices 1 1/2 cups grape tomatoes cooking spray 1 cup uncooked orzo 1 (15.5 oz) can cannellini beans, rinsed and drained 2 cups firmly packed arugula 2 tablespoons fresh lemon juice
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. Cook Orzo according to package directions. Drain. Combine orzo, beans, arugula, and lemon juice in a large bowl.
4. 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. Serves 6
P.S. The Oatmeal, one of my favorite websites I visit for a laugh just came out with THIS new sketch. It's called Why I Don't Cook at Home. Something you probably can't relate to, but I imagine you'll get a kick out of it just the same!