Herby Orzo with Crispy Skin Salmon
Posted by Alicia McIntyre on
INGREDIENTS
Orzo:
2 salmon fillets skin on
250-300g orzo
1 leek thinly sliced
2 garlic bulbs diced
50g butter
300ml water
1 tbsp Best of the Bone Italian Herb & Garlic
1 ½ cup spinach
1/2 lemon
Dill
Pesto:
2 cups basil
1 bulb garlic
1/3 cup toasted pine nuts
250g of blanched spinach
1/2 cup grated parmesan
1/2 lemon
1/3 olive oil
Salt & pepper
METHOD
Step 1:
Bring a small pot of water to the boil, and place your spinach in for 2 minutes. Remove from water and set aside to cool. Once cool, squeeze spinach out of excess water.
Step 2:
Add blanched spinach to a food processor, along with basil, garlic, roasted pine nuts, parmesan, EVOO, lemon juice, and salt and pepper. Blend until smooth, and set aside.
Step 3:
Place the pan on medium heat, add butter and a drizzle of EVOO, then add the garlic. Simmer for 1 minute, then add the sliced leeks. Gently saute for 10-15 minutes, or until completely soft.
Step 4:
Add your orzo, spinach, Best of the Bone Italian Herb & Garlic, and 300ml of water. Ensure the orzo is completely covered with liquid. Add more water if necessary. Stir and cover for 10 minutes or until the orzo is al dente.
Step 5:
Whilst orzo is cooking, drizzle your salmon with EVOO and season your salmon well, with extra salt on the skin. Heat a frying pan with EVOO on medium heat and wait until your oil is hot. Place salmon skin down and cook for 5 minutes; flip your salmon and cook for 2-3min or more, depending on how thick your salmon is.
Step 6:
Once the orzo is cooked, add a heaped tablespoon of fresh pesto and store it in the fridge! Then, put the remaining pesto in a jar, store it in the fridge, and use it on another delicious meal.
Step 7: Plate your orzo, sprinkle with fresh dill, place your crispy salmon on top, and drizzle with fresh lemon juice. Enjoy!
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