Olive Oil Poached Salmon and Spicy Orzo Risotto with Kalamata Olives and Feta – Spectrum

Ingredients

• 16 oz orzo
• 2 tbsp shredded parmesan cheese
• 1 tsp red chili flakes
• 2 tbsp chopped red onion
• 2 garlic cloves, minced
• 2 tbsp tarragon leaves
• 40 Kalamata olives, quartered lengthwise
• 4 oz high quality feta cheese
• ¾ cup Spectrum® Organic Extra Virgin Mediterranean Olive Oil
• 8 quarts boiling water
• Salt and black pepper to taste
• 4 ea. Wild Salmon (5 oz. each)
• 1 bunch thyme
• 3 pc garlic
• Salt
• 40 oz Spectrum® Organic Extra Virgin Mediterranean Olive Oil 4 oz. Olive- soy dressing (below)
• 1 cup Spectrum® Organic Extra Virgin Olive Oil, Unrefined
• 2 tsp mustard
• 1/4 cup Honey
• 1/4 cup soy sauce