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Salmon and Orzo With Oranges and Olives PDF
Chicago Tribune   
For those of us that need to lose a pound or two this doesn't sound too bad. 2 salmon fillets

1 teaspoon salt

Fresh-ground black pepper, to taste

1 cup pitted black olives, chopped

1/4 cup fresh basil, minced

2 tablespoons olive oil

1 teaspoon honey

1 teaspoon orange juice

1 orange or tangerine, peeled, seeded and divided into segments

1 cup orzo, cooked according to package directions

1 tablespoon toasted sesame seeds, optional

Preheat broiler; place rack 6 inches from heat source. Season salmon with 1/2 teaspoon and pepper. Place salmon on foil-lined broiler pan; broil 8 minutes until almost done. Set aside.

Meanwhile, mix olives, basil, oil, honey, juice, remaining 1/2 teaspoon salt and pepper in a nonreactive large bowl. Add orzo; toss to coat. Transfer to a platter. Break salmon into large chunks; place over orzo. Sprinkle sesame seeds over all, if desired.

Per serving: 379 calories, 38 percent calories from fat, 2 grams total fat, 73 milligrams cholesterol, 2 grams saturated fat, 31 grams protein, 28 grams carbohydrates, 2 grams total fiber, 642 milligrams sodium.

To toast sesame seeds: Place in a dry skillet over medium-low heat. Cook, stirring, until light brown, 1-2 minutes. Watch carefully to avoid burning. Makes 6 savings.
 
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