Ingredients for Romano S Macaroni Grill Teriyaki Salmon With Spinach Orzo
- Salmon Fillets
- Canola Oil
- 1 tablespoon soy sauce
- Teriyaki Sauce
- Orzo Pasta
- Garlic Cloves
- Olive Oil
- Red Bell Pepper
- 1/4 cup grated Parmesan cheese
- 5 ounces fresh spinach
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How to Make Romano S Macaroni Grill Teriyaki Salmon With Spinach Orzo
- **Prepare the Salmon:** Pat 2 (6-ounce) salmon fillets dry with paper towels.
- **Marinate Salmon (Optional):** Lightly brush both sides of the salmon fillets with 1 tablespoon soy sauce.
- **Sear the Salmon:** Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Place salmon fillets skin-side down (if applicable) and cook for 4-5 minutes until golden brown and slightly crispy.
- **Flip and Glaze:** Flip the salmon and cook for another 3-4 minutes. Ladle 2 ounces teriyaki glaze over each fillet during the last 2 minutes of cooking.
- **Cook Orzo:** Cook 8 ounces orzo pasta according to package directions. Drain and set aside.
- **Sauté Vegetables:** Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add 2 cloves minced garlic and 1/2 cup chopped red bell pepper. Sauté for 1 minute until softened.
- **Combine Orzo and Spinach:** Add the cooked orzo to the pan and sauté for another minute. Stir in 1/4 cup grated Parmesan cheese. Remove from heat and immediately stir in 5 ounces fresh spinach until just wilted (about 3 seconds).
- **Plate and Serve:** Divide the spinach orzo between two plates. Top with the teriyaki salmon and drizzle with extra teriyaki glaze, if desired.
Nutrition Information (Approximate per serving)
Sodium
125 g
Sugar
43g
Fat
28g
Carbs
18g
