Tuesday, 16 July 2013

Summer Salmon Orzo

Salmon? Red Wine Vinagarette? Feta? YES PLEASE. I've had this bag of Orzo for ages and I've been desperate to find a recipe to use it with. I wasn't sure what to do with Orzo really - it's a pasta but it has a texture and consistency similar to risotto rice. And you know what, it's lovely and I'm glad I finally tried it. It's such a light and refreshing dish. And the best news? You don't need massive amounts of the orzo to feel a satisfied level of full!

[Adapted from Epicurious]

All you need for the Orzo is (to serve 4):
250-300g orzo
3 tbsp red wine vinegar
3 tbsp shallots, finely chopped
1 garlic clove, chopped or crushed
60-70ml olive oil
400g fresh spinach (if using frozen, about 5 or 6 frozen bits)
5 salad tomatoes, sliced
30g pine nuts
A handful basil leaves
250g feta, crumbled
2 tbsp freshly chopped chives, to serve
Pepper, to season

All you need for the salmon is (to serve 4):
4 salmon fillets
Olive oil to coat the fish
1 tbsp soy
1/2 tbsp balsamic
1/2 tablespoon honey
A sprinkle of chilli flakes
Pepper, to season

First things first, measure out your orzo and pop it in a saucepan in boiling water and allow to cook on a low heat for 8 minutes.

Finely chop the shallots

Pop them in a bowl with the red wine vinegar.

In a saucepan, heat a little oil on a medium heat. Throw in your crushed garlic and pine nuts and constantly stir around for 2-3 minutes until the pine nuts have softened - I always cook/fry my garlic as I find it easier to digest.

Add the garlic to the shallots and red wine vinegar.

The orzo should be cooked by now if 8 minutes has passed so tip it into a colander and allow the excess water to drain.

While the orzo drains. Pour the oil into your shallot/vinaigrette mix.

Stir it around and season with some pepper

Throw in your chopped tomatoes and stir some more.

Stir in the orzo and coat with the vinaigrette 

Throw in the cooked spinach (I used frozen for convenience - fresh spinach wilts too quickly)

Add those delicious pine nuts

Now the chopped basil...

And give it a good stir so everything is coated. Pop the bowl to one side to heat to room temperature and lets get cracking on the salmon.

Get your salmon fillets (like I said, this recipe serves four but I am making the dish for three with leftovers)
All I did for this was pop the honey, soy, balsamic, chilli flakes and oil in a dish and lightly coat the salmon.

Pop them on a low-medium heat in a frying pan. Cook on both sides for 3 minutes.You can score the top of your salmon with a thin metal spatula to give it that grilled look.

When the salmon is ready, dish up your orzo mix on your desired plate. 

Pop your piece of salmon on top and sprinkle over your chopped chives and crumbled feta

And this dish is even better eaten outside in the garden.

N xo

No comments:

Post a comment