Salmone alla Tuscano -- Salmone Tuscan Style




1/2 lb. Orzo pasta
2 teaspoons, Olive Oil, Extra Virgin r
1-1/2 cups, onion, chopped, divided
1 tablespoon, Rosemary, chopped,
4 Salmon fillets (6-8 oz. each)
1/4 cup, plus 1 tbsp. fresh basil
1/4 tsp. each. Salt and pepper
2 cloves garlic, chopped
1 pint Cherry Tomatoes, quartered
1/4 cup pitted oil cured olives, sliced
2 tbsp. fresh Parsley, chopped


Cook Orzo according to package directions

Heat oil in a large non stick skillet, over
medium hear. Cook ½ cup of onion and
rosemary, until onion softens, about 9-10
minutes. Combine with Orzo in a bowl and
hold in reserve.

Season Salmon fillets with
basil, salt and pepper. Heat same skillet
over medium high heat. Cook Salmon until
golden, 5 minutes per side, flesh side down
first, set aside.

Add garlic and remaining 1
cup of onion to the skillet; cook until soft,
about 2-3 minutes. Add tomatoes and ol-
ives cook until tomatoes begin to soften
and break up, about 3-4 minutes. Remove
skillet from heat, stir in parsley and remain-
ing ¼ cup of basil. Season with salt and

To serve, divide the Orzo mixture onto
four places, place a fillet on top of each
mound, then top the Salomon with the to-
mato mixture. Serve immediately.

Author's Comments

This is one of those recipes that is not Sicilian in any way. However, a long time friend
of the family, living next door to my Grandparents, said it was her Grandfather;s favorite
fish dish and he and my Grandfather had shared many a meal of Salmon. So, I added the
recipe to the book. It is extremely tasty, and not that difficult. But alas, not Sicilian!

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