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Spring green orzo with pea sauce and cured salmon
A must-try meal that's perfect for early spring!
SERVES
2
Ingredients
Cured Salmon
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 4 oz salmon
- 2 tablespoons chopped mint and cilantro
Pea Sauce
- 1 cup fish stock
- Juice from 1 lemon
- 1 1/2 tablespoons crushed peas
- 1/2 avocado
Orzo
- 1/2 cup orzo
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 clove garlic, sliced
- 2 shiitake mushrooms, chopped
- 1 tablespoon parmesan cheese
- 1 tablespoon chopped mint and cilantro, to garnish
Directions
Cured Salmon
- Add the sugar, salt, and soy sauce to a small saucepan on high heat. Bring all to a boil, stirring together.
- Remove from heat, and pour over the salmon. Let it sit for 20 minutes.
- Lift the salmon out and onto a clean plate. Pat the salmon dry, and roll in chopped mint and cilantro. Then slice the salmon into thin pieces and set it aside for serving.
Pea Sauce
- In a saute pan over medium-high heat, bring the fish stock, lemon juice, and one and a half tablespoons of crushed peas to a simmer, gently stirring together. Cook for about six minutes.
- Remove from heat, and then add to a blender with the avocado. Blend until smooth.
Orzo
- Bring a pot of water to a boil, and add the orzo. Cook for six minutes or until tender.
- Strain the orzo.
- In a saute pan over medium heat, add the butter and olive oil. Once hot, add the garlic, shiitake mushrooms, pea sauce, and orzo. Stir together for another five to six minutes.
- Turn off the heat, and stir in the remaining half a tablespoon of crushed peas.
Assemble
- Plate the orzo risotto, and sprinkle parmesan cheese on top. Lay the sliced salmon on top of the risotto, and garnish with mint and cilantro. Serve and enjoy!
