Lemony Irish Salmon with Orzo and Rice Pilaf
Lemony Irish Salmon in a lemon butter sauce with an orzo and rice pilaf and asparagus and peas.
Ingredients
For the Orzo Pilaf:
- 2 tbsp. unsalted butter
- ½ cup minced onion
- ½ cup orzo
- ½ cup white rice
- ⅛ tsp. kosher salt
- 2 cups chicken stock
- 2 tbsp. lemon juice
For the Lemony Irish Salmon:
- 1 Pound Irish or other salmon, with the skin removed, cut in four pieces
- ½ tsp. each garlic powder, onion powder, paprika
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. unsalted butter
- 1 tbsp. lemon juice
- 1 tbsp. lemon zest
For the Asparagus and Peas:
- 2 cups frozen baby peas
- 1 bunch fresh asparagus, trimmed
For the Garnishes:
- 1 lemon, sliced
- ¼ cup sliced scallions
- ¼ tsp. red pepper flakes
Instructions
- Begin by making the Orzo and Rice Pilaf: In a three quart saucepan, melt the butter on medium heat and cook the onion until it's soft. Stir in the orzo and cook for one minute. Stir in the rice and salt and cook for another minute. Add the chicken stock and bring it to a simmer. Cover the pot and cook on low heat for twenty minutes. Stir in the lemon juice.
- Next, make the vegetables: In a three quart saucepan, bring one inch of water to a boil. Add the asparagus, cover, and steam for six minutes. Drain and set aside. Cook the peas according to the package directions.
- Meanwhile, make the Irish Lemony Salmon: heat a nonstick skillet on medium heat and melt the butter. Season the salmon with all the spices and cook on both sides until it's cooked to your likeness. We like ours well done. Squeeze on the lemon juice.
- Serve each person with some orzo topped with the veggies and the fish.
Nutrition
Calories: 350kcal
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