Ingredients
- 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
- 1 teaspoon olive oil
- 3 ears corn or 2 cups frozen corn kernels
- Enough fresh or frozen ginger to yield 1 tablespoon, coarsely grated
- 1 teaspoon cumin
- ½ cup orzo
- Pan spray
- 10 ounces salmon fillet
- 1 ½ pounds ripe tomatoes
- 1 large clove garlic
- A few sprigs of oregano to yield 1 tablespoon chopped
- Nutritional Information
Nutritional analysis per serving (2 servings)
906 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 127 grams carbohydrates; 16 grams dietary fiber; 41 grams sugars; 51 grams protein; 77 milligrams cholesterol; 174 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Bring water to boil in large covered pot.
- Chop whole onion.
- Heat nonstick pan over high heat until it very hot. Reduce heat to medium-high and add oil and onion. Saute until onion begins to soften.
- Shuck corn and scrape kernels from cobs; grate the ginger.
- Add the corn kernels, cumin and ginger to the onion and continue to cook until the corn is done, two or three minutes.
- Cook the orzo.
- When onion-corn mixture is cooked, spoon into a serving bowl. Wipe out the pan and spray it lightly with pan spray. Saute the salmon in the pan, following the Canadian rule: measure fish at the thickest part and cook 8 to 10 minutes to the inch.
- Wash, dry, trim and quarter the tomatoes and halve them. Squeeze out some of the seeds and juice, and cut the tomatoes into small dice.
- Mince the garlic; wash, dry and chop the oregano and stir into the tomatoes. Add to corn mixture.
- When orzo is cooked, drain and stir in. When salmon is cooked, cut into bite-size pieces and carefully stir in.
About 30 minutes
Dining and Cooking