Crispy Salmon
with Orzo, Green Bean & Cucumber Salad
Ingredients
- 2 Skin-On Salmon Fillets
- 4 Ounces Orzo Pasta
- 3 Ounces Green Beans
- 2 Cloves Garlic
- 1 Cucumber
- 1 Lemon
- 1 Bunch Dill
- 1 Bunch Parsley
- 1 Shallot
- ¼ Cup Sour Cream
From your pantry:
Instructions
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Prepare the ingredients
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Snap off and discard the green bean stems; cut into 1-inch pieces on an angle. Peel and mince the garlic and shallot. Peel the cucumber, leaving alternating strips of skin intact. Halve the cucumber lengthwise; scoop out and discard the seeds, then medium dice. Finely chop the parsley leaves and stems. Pick the dill fronds off the stems; discard the stems and finely chop half the fronds, leaving the rest whole. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
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Cook the orzo
Add the orzo to the pot of boiling water and cook 7 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly; rinse under warm water for 30 seconds to 1 minute to prevent sticking. Return the cooked orzo to the pot.
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Cook the green beans
While the orzo cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the garlic and shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Remove from heat.
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Make the orzo salad
To the pot of cooked orzo, add the cooked green beans, sour cream, cucumber, parsley, chopped dill, lemon zest, the juice of 2 lemon wedges and 1 tablespoon of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Rinse and wipe out the pan used to cook the green beans.
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Cook the salmon
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 4 to 5 minutes. Add the seasoned fillets, skin sides down and cook 30 seconds to 1 minute, or until crispy. Flip and cook 30 seconds to 1 minute, or until cooked to your desired degree of doneness. Remove from heat.
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Plate your dish
Divide the orzo salad between 2 dishes. Top with the cooked salmon fillets. Garnish with the whole dill fronds and remaining lemon wedges. Enjoy!
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