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,
• Fresh
• 4 Salmon fillets (6-8 oz. each)
• 1/4 cup, plus 1 tbsp. fresh basil
• Chopped
• 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

1. Cook Orzo according to package directions Heat oil in a large non stick skillet, over medium hear.
2. Cook 1/2 cup of onion and rosemary, until onion softens, about 9-10 minutes.
3. Combine with Orzo in a bowl and hold in reserve.
4. Season Salmon fillets with basil, salt and pepper.
5. Heat same skillet over medium high heat.
6. Cook Salmon until golden, 5 minutes per side, flesh side down first, set aside.
7. Add garlic and remaining 1 cup of onion to the skillet; cook until soft, about 2-3 minutes.
8. Add tomatoes and ol- ives cook until tomatoes begin to soften and break up, about 3-4 minutes.
9. Remove skillet from heat, stir in parsley and remain- ing 1/4 cup of basil.
10. Season with salt and pepper, 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.
11. Serve immediately.

pasta, olive oil, onion, rosemary, fresh, salmon, fresh basil, salt, garlic, tomatoes, pitted oil cured olives, fresh parsley

Taken from www.foodgeeks.com/recipes/22079 (may not work)