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Author Notes: I wanted to lighten up a bit and make something cold and summery ... and my basil is just ready for picking ... —aargersi
- 8 ounces salmon filet - no skin
- 1 cup orzo
- 5 cups water
- 5 Lady Gray tea bags
- 1 teaspoon salt
- 1/2 cup cherry tomatoes
- 1 navel orange - zest and juice
- 2 tablespoons rough chopped basil
- 2 tablespoons olive oil (I used the green lemon olive oil from Oliviers & Co but use whatever the best you have in house)
- 1 pinch grains of paradise
- salt and pepper
- Cook the orzo according to directions, rinse, and set aside.
- Bring water to a boil with the tea bags. Add a tsp salt and allow to simmer for a few minutes to make very strong tea. Now gently add the salmon and poach for a few minutes until it is just cooked through. I broke mine in half to check. Remove the salmon to a plate to drain and cool.
- Cut the tomatoes in half and toss into a big bowl. Zest and juice the orange and add that too. Add the orzo, basil and oil, then break the salmon into bite size pieces (by hand) removing any little feather bones as you go. Toss in the grains of paradise (this is delicious but strong stuff, put a little, taste, add more as needed) Taste and adjust salt and pepper, then into the fridge to chill. That's it! Serve and enjoy!
- This recipe was entered in the contest for Your Best Seafood Pasta
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for Your Best Salmon
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