Summer orzo with salmon

Method

Salmon

• 1)

  Preheat the oven to 180 degrees celsius (fan)

• 2)

  Place the salmon on a large square of foil

• 3)

  Place the butter, lemon quarters on top of the salmon

• 4)

  Fold the foil over the salmon to create a parcel. Ensure all sides are folded over so no cooking juices can escape

• 5)

  Place in the oven for 20 minutes

Orzo

• 1)

  Whilst the salmon is cooking, cook the orzo according to the packet instructions (usually 12 minutes over a medium heat with boiling water)

• 2)

  Whilst the orzo is cooking, using a separate pan drizzle some oil and place over a medium heat

• 3)

  Add in the garlic to the pan, when the oil is hot and allow to cook for 2 minutes. Stirring often.

• 4)

  Add the spinach and allow to cook for 5 minutes until the water from the spinach has mostly evaporated

• 5)

  Stir in the creme fraiche, hard cheese, lemon zest, lemon juice and mix until fully combined

• 6)

  Add in the stock, increase the heat until it starts to simmer and allow to cook down for 5 minutes

• 7)

  Once the orzo is cooked, drain it and add to the saucepan and mix to combine

• 8)

  Take the salmon out of the oven and ensure it is fully cooked through

• 9)

  Flake the salmon in to small chunks

• 10)

  Serve by placing the orzo on the plate and the salmon on top

• 11)

  Top with a little extra grated hard cheese (parmesan, pecorino or other)