Salmon and Sun Dried Tomato Orzo
A simple yet gorgeous dish using mostly simple everyday ingredients. It feels fresh yet comforting at the same time, perfect for warm summer evenings mid-week or as part of a spread at a weekend gathering! Of course you can simply omit the salmon for a veggie version, or swap butter for olive oil and mascarpone for Oatly crème fraiche for a vegan !
Servings: 4 as a main Time: 45 minutes
Ingredients
4 salmon fillets
1 lemon
750ml good quality vegetable stock (eg Kallo)
250g dried orzo
Knob of butter or 1 tbsp olive oil
2 shallot, finely diced
2 garlic cloves
200g mascarpone
2 tbsp milk (cows or plant milk)
1 lemon juice & zest
Handful parsley leaves, roughly chopped salt & pepper
Pinch dried parsley (optional)
100g spinach leaves
2 tbsp sun dried tomatoes, roughly chopped
salt & pepper
Method
- Preheat the oven to 180°C fan and line a baking tray with baking paper.
- Lay out the salmon fillets on the baking tray, drizzle with a little olive oil, sprinkle salt and pepper then add a slice of lemon on top of each fillet. Roast for 12-13 minutes.
- Meanwhile add the vegetable stock to a saucepan and bring it to boil. Add the orzo to the and cook for 12 minutes (or according to packet instructions), stirring regularly, until just cooked. Reserve 2 tbsp of the pasta water then drain well.
- In a large pan over medium heat, melt the butter then add the shallots and sauté for a few minutes then add the garlic and cook for a further 1-2 minutes until just browned (be careful not to burn!).
- Add the mascarpone and milk and cook for 5 minutes until the sauce has thickened slightly, then stir through the spinach leaves until wilted.
- Drain the pasta when cooked then add this to the mascarpone sauce along with the lemon juice, zest, and parsley. Add salt and pepper to taste.
- Divide this between 4 bowls then add the salmon filter on top, wither whole or break into flakes.
