Recipe: Salmon with Walnut and Sundried Tomato Orzo

Salmon with Walnut and Sundried Tomato Orzo

Bring the taste of California sunshine to your kitchen with walnuts and sundried tomatoes. Light and delicious with grilled salmon or chicken breasts.

1/2 cup chopped California Walnuts
1/2 cup chopped sundried tomatoes
1 cup orzo
2 tsp olive oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
2 cups shredded Swiss chard
2 tbsp lemon juice
Salt and pepper, to taste
1 lb skinless salmon fillets

In a dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes; set aside and reserve.

In small bowl, pour boiling water over tomatoes. Let stand 5 minutes and drain; reserve.

Cook orzo according to package directions; drain well.

In large skillet, heat oil; cook garlic and pepper flakes until fragrant, about 1 minute. Stir in Swiss chard; saute 1 minute longer. Remove from heat and stir in lemon juice, tomatoes, walnuts and orzo; keep warm.

In nonstick grill pan or skillet, cook salmon, turning once, about 4 to 5 minutes per side, or until just cooked through. Serve salmon over orzo/vegetable mixture.

Makes 4 servings
Source: California Walnut Commission