Meal: Salmon Siciliano, Orzo Basil Pilaf and Asparagus with Balsamic Vinaigrette

Salmon Siciliano:
This is such a light but flavorful way of eating salmon.

Ingredients
1 tsp thyme leaves
1 garlic clove, minced
1 tsp dried oregano
1 tsp coarse kosher salt
1 tbsp lemon juice
1 tsp extra-virgin olive oil
1/8 tsp pepper
2 4-oz salmon fillets

In a small bowl, blend dried thyme , garlic, dried oregano, salt, lemon juice and olive oil. Season herb sauce to taste with pepper. Rub the spice blend onto the salmon fillets. Grill or broil fish for 12 minutes, or until no longer pink.

Orzo Basil Pilaf:
Toasting the pine nuts brings out the oils which enhances the flavor. I recommend using fresh basil as the flavor is much fuller than with dried basil.

Ingredients
1 cups uncooked orzo
1 tablespoons grated lemon rind
3 tbsp fresh lemon juice from one lemon
1/4 tsp salt
1/8 tsp black pepper
1 tablespoons extravirgin olive oil
2-3 tbsp chopped basil

1/4 cup pine nuts
cooking spray

Cook pasta according to package directions, omitting salt and fat. Drain. Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. While pasta is cooling, heat a small skillet coated with cooking spray. Toast pine nuts until lightly browned. Stir in basil and pine nuts into cooled pasta.

Asparagus with Balsamic Vinaigrette:

Blanching asparagus is a quick way of cooking them until just tender and brings out a beautiful green color. When the vegetable turns this brilliant green the cells have opened up enough that all the nutrients have not been boiled off but are now more easily absorbed by the body.

Ingredients
1 bunch fresh asparagus
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp kosher salt
1/8 tsp pepper

Ice water bath

Wash asparagus and remove tough ends. This can be done by simply bending the end of the asparagus and the tough end will naturally break off. Fill a large skillet with high sides 3/4 full with water. Bring it to a boil a quickly add all asparagus at one time. Have the ice water bath ready. When asparagus turns a brilliant green (about 3 minutes) immediately remove the asparagus from the skillet into the ice water bath. This instantly stops the cooking process. After 1-2 minutes in the ice water bath, remove asparagus and drain. Arrange asparagus on a serving platter. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper, then toss gently.