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Pesto-glazed Orzo, Salmon, and Artichokes
Ave. Rating is 2.5 (2 ratings) Add Your Comments and Ratings

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Really Good Side dish or a meal!

Serves: 6-8

Prep Time:
Cook Time:
Total Time:

American Parve Salad

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1 1/2 Pounds Salmon Fillet with salt & pepper
12 whole button mushrooms
4 tablespoons olive oil (divided)
1 pound of orzo (1 box)
1 bunch basil (2 cups packed leaves)
1/4 cup raw, shelled pistachios not roasted or salted ( this could be omitted if there are any nut allergies)
1 cup extra virgin olive oil
1 (6 ounce) jar marinated artichoke hearts, drained.


  1. Preheat oven 375 degrees F
  2. Spray a broiler pan with non stick spray
  3. Toss the mushrooms with 1 tablespoon olive oil. Arrange them around the salmon
  4. Roast the ingredients above for 25 minutes watch it and then set it aside.
  5. 3 tablespoons of olive oil into a large soup pot over medium heat. Add orzo and set aside when orzo is completed in a bowl.
  6. Place basil leaves into a quart sized container. Add pistachios and 1 cup of extra virgin olive oil, and a pinch of sea salt. Blend with a immersion blender so it is puree. ( or food processor)
  7. Pour half of the pesto into the orzo. Break the salmon into chunks and add it to the orzo. Add the mushrooms and artichokes, Season with 1/2 teaspoon fine sea salt.
  8. Toss to combine
  9. Place in a Bowl and drizzle with remaining pesto.
  10. Serve room temperature or warm

Reader Comments

elana says...
Rating is

I am making this tonight!! too funny....
Mar 21, 2010 (report abuse)

Cyril says...
Rating is 3

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Mar 18, 2014 (report abuse)

Jon says...
Rating is 2

Thank you for the great tip I love to make fish now I will think of you every time I make fish! I can't try your recipes. Thank you!
Dec 3, 2015 (report abuse)



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