Recipes and Cooking Orange Salmon with Edamame Orzo 4.3 (3) 1 Review Grilled or skillet-cooked, fresh or frozen fish...this is one of our most customizable (and tasty!) salmon recipes ever. Serve each fillet on a scoop of the creamy edamame orzo recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 4 ounce fresh or frozen salmon fillets, about 1 inch thick ¼ cup orange juice 2 tablespoon olive oil (3 tablespoons if skillet-cooking) 2 tablespoon lemon juice ½ cup chopped onion (1 medium) 1 ½ cup reduced-sodium chicken broth ½ cup dried orzo pasta (rosamarina) ⅛ teaspoon ground black pepper ½ cup frozen shelled sweet soybeans (edamame) 2 tablespoon Dijon-style honey mustard Orange wedges (optional) Directions Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Place salmon in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine orange juice, 1 tablespoon of the oil, and the lemon juice. Pour marinade over salmon. Seal bag; turn to coat salmon. Marinate in the refrigerator while you start preparing the orzo (15 to 30 minutes). For orzo, in a medium saucepan heat another 1 tablespoon of the oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Stir in broth, orzo, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in edamame. Simmer, covered, about 3 minutes more or until orzo is tender. Remove from heat. Let stand, covered, about 5 minutes. Meanwhile, drain salmon, discarding marinade. Cook salmon in skillet or on grill as directed. Serve salmon on top of orzo. Garnish with orange wedges. SKILLET: In a large nonstick skillet heat the remaining 1 tablespoon oil over medium heat. Add salmon; cook for 8 to 12 minutes or until salmon begins to flake when tested with a fork, turning once halfway through cooking and brushing with mustard during the last 2 to 3 minutes of cooking. GRILL: For a charcoal or gas grill, grease grill rack. Place salmon on the rack directly over medium heat. Cover and grill for 8 to 12 minutes or until salmon begins to flake when tested with a fork, turning once halfway through grilling and brushing with mustard during the last 2 to 3 minutes of grilling. Tips Nutrition analysis per serving Grill Method: same as above, except 339 calories and 13 g total fat. Rate it Print Nutrition Facts (per serving) 369 Calories 17g Fat 22g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 369 % Daily Value * Total Fat 17g 22% Saturated Fat 2g 10% Cholesterol 62mg 21% Sodium 321mg 14% Total Carbohydrate 22g 8% Total Sugars 3g Protein 29g Vitamin C 7.6mg 38% Calcium 43mg 3% Iron 2.4mg 13% Potassium 811mg 17% Folate, total 148mcg Vitamin B-12 3.7mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.