Ingredient Spotlight. Our Herbes de Provence Infused Olive Oil is fragrant with lavender, thyme, and rosemary — it seasons the salmon before searing and perfumes the vinaigrette, so the whole dish reads like the South of France. We toss the orzo with our Coratina Medium EVOO, a robust, peppery varietal that keeps the grains glossy and loose.
Orzo salad: 2 cups orzo · 1 Tbsp Coratina Medium EVOO · 1¼ cups cherry tomatoes, quartered · 1 seedless cucumber, diced · 1 can artichokes, chopped · ¾ cup feta · ¼ cup parsley · ¼ cup basil, chopped
Vinaigrette: 3 shallots · 2 Tbsp honey · 1½ Tbsp mustard · 1½ Tbsp Herbes de Provence oil · 1½ Tbsp Red Apple Dark Balsamic Vinegar · ~1 cup neutral oil
Instructions
Confit the shallots: cover them with neutral oil in a small oven-proof dish and roast at 280°F for 45–60 minutes, until soft. Reserve a third for garnish.
Vinaigrette: blend the soft shallots with the honey, mustard, Herbes de Provence oil, and Red Apple balsamic. With the blender running, stream in neutral oil until it coats a spoon.
Orzo: boil in well-salted water per the package, drain, and toss with the Coratina EVOO to keep it loose. Fold in the tomatoes, cucumber, artichokes, feta, herbs, and about 1¼ cups vinaigrette. Chill 1 hour.
Salmon: drizzle with Herbes de Provence oil and season with Smokey Citrus Salt. Sear skin-side down in a hot pan, 3–5 minutes, then flip and cook through; the fillet releases itself when it's ready.
Spoon the orzo onto plates, set the salmon on top, and finish with the reserved crispy shallots and a drizzle of Herbes de Provence oil.
Chef's Notes
Don't force the salmon off the pan — a proper crust lets go on its own.
The vinaigrette makes more than you need; it's excellent on any green salad the next day.
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