This
was surprisingly delicious. Watch the heat, it can sneak up on you and
become breath catching.
Salmon Orzo Pasta
Yield: 4
prep time: 15
cook time: 25
total time: 40
Ingredients
- 8 ounces uncooked whole grain DeLallo orzo
- 2 tablespoons salt
- 1 to 1-1/2 pound salmon filet, skin on
- 1 small red bell pepper, chopped
- ½ cup black beans, drained and rinsed
- ½ cup canned corn
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- 2 cloves minced fresh garlic
- 8 ounces salsa verde
- ¼ cup chopped cilantro
- ¼ cup sour cream
- ¼ cup water
- About 3 ounces queso fresca or cotija cheese, crumbled (optional)
Instructions
- Bring a large pot of water to boil. One boiling is reached, add 2 tbsp of salt to the water.
- Add the orzo, check for done-ness around the 9 minute mark. If needed, cook for additional time, checking every 2 minutes so as not to overcook. Drain when ready.
- Brush the salmon with olive oil, season with the rest of the spices, then cook in a non-stick skillet until done or salmon has reached 145 degrees.
- In a large bowl mix together the cooked orzo, bell pepper, black beans, corn.
- Add salsa verde, chopped cilantro, sour cream and water to a blender and blend well.
- Add ½ cup of the green sauce you just made to the orzo mixture and stir well. Add the flaked salmon and mix evenly but gently.
- Serve with extra green sauce and top with queso fresca/cotija cheese if using.
All photographs copyright Janet S. Grey.
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