Green Orzo with Pan Fried Salmon

Updated at: Thu, 23 May 2024 15:27:53 GMT

Step 1

Start by placing a large pan of salted water on to boil for the orzo.

Step 2

Meanwhile, make the sauce by adding a generous glug of oil to a medium sauté or frying pan. Place on a medium low heat and add the shallot. Fry for a couple of minutes until starts to soften and add the garlic and fry for a further minute. Then add the spinach and half the peas. Add the wine and then let the spinach wilt down and the peas to cook. After around 5 minutes tip the contents of the pan into a food processor or blender. Blend for a couple of seconds. It is up to you how smooth or textured you want th sauce at this point. Once the desired consistency pour back in the pan, add a few gratings of the lemon zest and season well with salt and pepper. Turn the heat down to very low and leave to gently simmer.

Step 3

• Add the Orzo to the boiling water and cook according to the instructions on the packet or unitl al-dente. • Meanwhile, whilst the pasta is cooking, fry the Salmon. Place a non stick, or stainless steal pan on a medium high heat and leave to get super hot. Prepare the salmon fillets by patting the skin of the fillets dry, rubbing all over with a little olive oil and then season with salt. Once the pan is hot, place the salmon skin side down and fry for 4-5 minutes. Once you place the fish in into the pan, gently press down to ensure full contact with the pan then leave the fish alone in the pan to cook. Once the skin has become crispy and gained a good golden colour it should easily release itself from the pan. Flip over a cook for 2 minuet son the flesh slide until just cooked through.

Step 4

• Once the orzo has 3 minutes left of its cooking time, add the asparagus and cook for the remaining 3 minutes until tender.

Step 5

• Drain both the asparagus and orzo then add the pan with the sauce. Add the butter and the remaining peas and gently stir or toss together until everything is well combined.

Step 6

• Divide between 2 bowls and finish with the salmon on top and a small drizzle of extra Virgin olive oil.

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