Recipes

Pairs Well With

• Dry Rosé of Zinfandel

Serves 4

Ingredients

Salmon: 4 salmon fillets (about 1 lb total), skin on or off

Orzo: 1 cup dry orzo pasta

Liquid: 2 cups chicken or vegetable broth

Produce: 1 cup frozen peas, 2 cloves garlic (minced), 1 shallot or small onion (diced)

Dairy/Fats: 2 tbsp olive oil, 2 tbsp butter, 1/3 cup heavy cream or cream cheese, 1/4 cup Parmesan cheese

Flavor: 1 lemon (juiced and zested), 1/2 tsp garlic powder, salt, pepper, fresh dill or parsley

Season salmon fillets with olive oil, salt, and pepper.

Preparation

Sear the seasoned salmon in a large skillet over medium-high heat for 3-4 minutes per side, then remove and set aside.

Reduce heat to medium and sauté shallots and garlic in butter for 1-2 minutes.

Add orzo to the skillet and toast for 1 minute before pouring in broth. Bring to a boil, then reduce heat, cover, and simmer for 8-10 minutes until the orzo is almost tender. Stir occasionally to prevent sticking.

Stir in frozen peas, lemon juice and zest, cream, and parmesan cheese. Cook for 1-2 minutes until the peas are tender and the sauce is creamy.

Return the salmon to the skillet, nestling it into the orzo. Cover and cook for 2-3 minutes to heat the salmon through.

Serve garnished with fresh herbs and extra lemon.

Recipe credit: Jeremy Tolbert