King Salmon with Mushroom & Orzo Salad
PAIR WITH
Serving Size
6 People
|
Total Time
1.5 Hours
Salmon Ingredients
- 6 (5-oz) pieces of salmon
- 2 tablespoons grapeseed oil
- Salt to taste
Salmon Technique
- Preheat oven to 375°F.
- Season salmon to taste.
- Heat grapeseed oil over medium-high heat until hot.
- Sear salmon in batches of three until golden brown. Flip and transfer to a parchment-lined sheet pan.
- Bake for 10 minutes.
Orzo Salad Ingredients
- 3 cups cooked orzo (boiled, strained, and cooled)
- 3 cups sliced mushrooms
- 1 cup snap peas
- 3 radishes, finely shaved
- 1 cup frisée
- 2 tablespoons extra virgin olive oil (EVOO)
- Salt and Pepper to taste
Orzo Salad Technique
- While the salmon is baking, sauté mushrooms and snap peas over medium-high heat in EVOO.
- Add orzo, reduce heat to low, and cook for 3–5 minutes until warmed through.
- Transfer to a mixing bowl and fold in radishes and frisée.
- Season with salt and pepper to taste.
Green Garlic & Dill Yogurt Ingredients
- 1 cup Greek yogurt
- ½ cup green garlic, thinly sliced into half-moons
- 2 tablespoons EVOO
- 1 tablespoon chopped dill
- Salt to taste
Green Garlic & Dill Yogurt Technique
-
- Sweat the green garlic in EVOO, then cool to room temperature.
- Fold into Greek yogurt along with dill.
- Season with salt and keep chilled.
Plating
-
- Divide the orzo salad among six coupe bowls.
- Place a piece of salmon in the center of each salad.
- Top with a dollop of green garlic & dill yogurt.
