Spring green orzo with pea sauce and cured salmon

By Marcus Samuelsson
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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 

  1. Add the sugar, salt, and soy sauce to a small saucepan on high heat. Bring all to a boil, stirring together.
  2. Remove from heat, and pour over the salmon. Let it sit for 20 minutes.
  3. 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 

  1. 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.
  2. Remove from heat, and then add to a blender with the avocado. Blend until smooth.

Orzo 

  1. Bring a pot of water to a boil, and add the orzo. Cook for six minutes or until tender.
  2. Strain the orzo.
  3. 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.
  4. Turn off the heat, and stir in the remaining half a tablespoon of crushed peas.

Assemble 

  1. 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! 

 

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