Crispy Salmon with Pesto Orzo
Absolutely incredible dish- based off of @samseats recipe but slightly adapted.
Ingredients
For the Orzo
For the Salmon
For the Pesto
Directions
- 1
Using my @braun_global hand-held food processor to make life a little easier, combine the pine nuts, basil, Parmesan, lemon juice, olive oil, anchovy fillets, oil from the anchovy tin, and garlic. Blend until smooth. Season with salt to taste (may not be needed as you’re adding the salty anchovies)
- 2
add the leek and butter into a pan and cook for a few mins. Add the orzo and coat in the buttery leeks. Pour in the chicken or veg stock and leave to simmer for around 8 mins or until the orzo is al dente.
- 3
Pat the salmon dry with kitchen paper. Season both sides with salt. Heat the olive oil in a pan over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down. Press down gently with a spatula to ensure the skin makes good contact with the pan. Cook for about 4 minutes, until the skin is crispy. Flip over and cook for an additional 1-2 minutes, until the salmon is cooked to your liking.
- 4
Pour the pesto into the orzo once it’s cooked and absorbed all the stock.
- 5
Serve up the orzo in a bowl. Place the crispy skin salmon on top of the orzo. Drizzle over some extra olive oil and enjoy.
Notes
The @braun_global hand-held food processor I used for the pesto is a game-changer! It’s quicker than a traditional pestle and mortar, which means you can whip up a delicious pesto in minutes. Perfect for a busy mid-week dinner. Check out their page to get yours and make your cooking even more effortless! It’s a multiway blender so comes with a whisk, blender & food processor!
