Tapanade Crusted Salmon And Orzo With Roasted Red Onions Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 sprigs fresh rosemary

Salt and freshly ground pepper

2 branches fresh thyme

Black Olive Tapanade

4 cloves garlic, coarsely chopped

4 salmon fillets, 6 ounces each

1 tablespoon fresh lemon juice

3 anchovy fillets

Salt and pepper

1/4 cup pure olive oil

Chopped fresh parsley

4 cloves garlic, peeled

1 1/2 cups Nicoise olives, pitted

2 tablespoons butter

1 pound orzo, cooked al dente

1/4 cup olive oil

3 fresh plum tomatoes, quartered

2 large red onions, diced

2 tablespoons pine nuts

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