Dressing/Marinade: Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified.
Salmon: Place salmon on a baking sheet, and cover with about 1/3 of a cup of the dressing mixture. Place in the cold oven and then turn the oven on and set to 400*. Bake for about 20 minutes or until the salmon is cooked through and flakes easily.
Orzo: While the salmon is baking, cook the orzo according to package in salted water; drain and return to pot. Add butter and lemon juice.
Easy Lemon Dill Sauce: Combine ingredients in a bowl.
Assemble: Add mixed greens and orzo to plate/bowl. Top with salmon an toppings of choice – artichoke hearts, tomatoes, cucumbers, olives, red onion, and feta. Drizzle with remaining dressing. Top with Tzatziki or Easy Lemon Dill Yogurt Sauce.
For the Chicken: In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet.
For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.
For the Sun-dried Tomato Vinaigrette: In a mason jar add the olive oil, lemon juice, balsamic vinegar, sun-dried tomatoes, dill, and season with salt and pepper, and shake to combine.
Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the chicken, then add the salad. Drizzle with the vinaigrette.
Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
Preheat oven to 400* F.
Line a large jelly roll pan with foil that extends 2â€ past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but donâ€™t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.
This feast is beyond delicious. Serve with pita, naan, or tortillas. Chicken recipe from Noshastic, and rice recipe adapted from A Family Feast.
Chicken Shawarma Ingredients:
1 lb. boneless chicken
3 TBSP fresh lemon juice
3 TBSP olive oil
4 garlic cloves, minced
2 tsp. salt
2 tsp. pepper
4 tsp. ground cumin
4 tsp. ground coriander
2 tsp. smoked paprika
1 tsp. turmeric
1/2 tsp. ground cloves
1/2 tsp. cayenne pepper, or to taste
Middle Eastern Rice Ingredients:
2 TBSP olive oil
1 c. rice
1 tsp. curry powder
1/2 tsp. ground turmeric
1 1/2 chicken broth or water
Salt, to taste
Middle Eastern Chickpea Salad Ingredients:
1 large English cucumber, diced
5 green onions, diced
1 15 oz. can chickpeas, drained and rinsed
1 pint of grape tomatoes, halved
1 red bell pepper, diced
1 orange bell pepper, diced
1/4 c. parsley, minced
1/4 c. mint, minced
3/4 c. crumbled feta
Zest and juice of 3 lemons
1/2 tsp. Sumac
1 garlic clove, ,minced
1/2 c. olive oil
1 tsp. salt
1/2 tsp. pepper
Garlic Sauce Ingredients:
Garlic, minced to taste
Chicken: Place the lemon juice through cayenne in a Ziploc bag and combine. Add the chicken and marinate overnight. Cook chicken on grill, stovetop, or oven.
Rice: In a medium saucepan, add olive oil and heat to medium heat. Add rice and cook for five minutes stirring often with a wooden spoon. Add spices and cook one minute; then carefully add broth/water. Bring to a boil and cover and lower heat to low and cook for 12 minutes. During the 12 minutes stir occasionally. After 12 minutes, remove from heat and let sit covered for five minutes, then fluff with a fork.
Middle Eastern Chickpea Salad: In a medium bowl, combine salad ingredients. In a small bowl combine dressing ingredients, and then mix dressing with salad.
Garlic Sauce: mix desired amount of mayonnaise and garlic to taste.