Ingredients1 lb. salmon fillet1 Tbsp. Olive oil1 tsp. Diced garlic1/4 c. white wine1 c. chopped asparagus1 1/2 c. chicken stock1/2 tsp. Dried dill1/4 tsp. Salt3/4 c. dry orzo pasta1/2 lemon, juiced1 c. cherry tomatoes, halved2 Tbsp. Grated ParmesanInstructionsArrange the salmon skin-side down. Gently feel the surface of the meat until you find the ends of the pin-bones. Slice the fillet of salmon into 3 or 4 pieces. With kitchen tweezers, pluck each pin-bone from the fillet. Continue until all pin-bones are removed. Season both sides of the fish with salt and pepper.Add the olive oil to a large skillet over medium-high heat. Arrange the salmon, skin side down, in the pan. Cook for 5-7 minutes, or until the sides of the fillets are opaque. Using a fish spatula, turn the fillets over. Cook for an additional 3 minutes, or until the fish reaches your desired oneness. Remove the fillets from the pan and set aside.Add the chopped garlic to the pan and cook for 1 minute. Add the white wine and, using your spatula, scrape any browned bits from the bottom of the pan. Add the chicken stock, dill, salt and orzo and bring to a boil. Cover and cook for 5 minutes.Add the asparagus to the skillet and give it a quick stir. Reduce the heat to medium-low, cover and cook for an additional 5-6 minutes or until orzo pasta is tender.Add the lemon juice, tomatoes and Parmesan to the cooked pasta and stir. Cover and cook for 2 more minutes. Return the salmon fillets to the pan.Slice the remaining half of the lemon into wedges and serve the salmon and orzo with lemon wedges on the side.
Source: thecreativebite.com |
Berks - Lancaster - Lebanon LINK Service Area 