What's in the fridge: Mediterranean style salmon with orzo and asparagus
By By Alec Walker | Apr. 27, 2010Before I delve into the details of this week's ""What's in the Fridge,"" I have to admit the bounty of fresh ingredients employed therein may not have actually occupied my fridge before the filming. That said, a trip to your local grocer should prove more than sufficient to pile a platter high with Mediterranean-style salmon, tangy orzo pasta salad and crispy grilled asparagus. Inspired by a handful of stereotypically Mediterranean ingredients—balsamic vinegar, olive oil, basil and capers—I began by drawing a zesty bath for a slab of wild Alaskan sockeye salmon. Adhering loosely to the Mediterranean theme, the savor of fresh basil, sweetness of dried cranberries and smokiness of toasted almonds forged the way as they subsequently melded into a tantalizing pasta salad. Tender asparagus—dipped in rich butter and dusted with fragrant pepper—rounded off this trio of culinary grandeur, dancing their way across the sizzling grill as they enjoyed their moment in the spotlight. Pair this creation with a chilled glass of chardonnay and, well, Opa!
