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Salmon with Orzo & Sun-Dried Tomatoes from Bartolino's South

Salmon with Orzo & Sun-Dried Tomatoes from Bartolino's South. Photo by Stephanie S. Cordle, scordle@post-dispatch.com

Yield: 2 servings

For orzo:

2 cups orzo

2 tablespoons olive oil

2 teaspoons minced garlic

1/4 cup cooking sherry (see note)

8 sun-dried tomato halves, julienned (see note)

2 tablespoons butter

1/4 cup flat-leaf parsley, chopped

For lemon-butter sauce:

3/4 cup cooking sherry

2 teaspoons lemon juice

2 tablespoons butter

For salmon:

2 (6- to 8-ounce) salmon fillets, skin removed

Olive oil

Minced garlic

Salt

Freshly cracked pepper

1. Make the orzo. Cook pasta according to package directions; drain and keep hot. In a medium saucepan, heat 2 tablespoons olive oil until shimmery. Add garlic and cook gently until soft. Stir in sherry, sun-dried tomatoes and 2 tablespoons butter; cook until liquid reduces by half. Just before serving, stir in cooked orzo and toss to heat through. Stir in flat-leaf parsley.

2. Make the lemon-butter sauce. While orzo cooks, in a small skillet, simmer sherry until reduced by half. Stir in lemon juice and 2 tablespoons butter. Keep warm.

3. Cook the salmon. Rub fillets with olive oil and garlic; sprinkle both sides with salt and pepper. Grill or broil to desired doneness (about 10 minutes per inch of thickness).

4. To serve, arrange orzo on plates and top with salmon. Drizzle with lemon-butter sauce.

Per serving: 1,100 calories; 50g fat; 19g saturated fat; 125mg cholesterol; 39g protein; 123g carbohydrate; 12g sugar; 6g fiber; 1,125mg sodium; 75mg calcium.

Note: Look for small bottles of cooking sherry near the vinegar at the grocery store. Cooking sherry has been treated with salt; for less sodium, substitute dry sherry. Bartolino's uses sun-dried tomatoes that haven't been soaked in oil.

Recipe from Bartolino's adapted for home kitchens by the Post-Dispatch