Colin loves both salmon and orzo, so when I saw this recipe, I knew that it would be something he would like. I was right, of course! He loved it and has asked for it a few times since then. I also loved the combination of flavors (and it went especially well with a simple Greek salad) and will definitely be making this one again.
4 cups low-sodium chicken broth
3/4 cup water
1 teaspoon Kosher salt
1 tablespoon butter
1/4 teaspoon freshly ground pepper
1 lb. orzo
4 oz. crumbled feta
1/4 cup chopped fresh dill
2 tablespoons chopped fresh parsley
1 shallot, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
Zest of 1/2 lemon
Juice of 1 lemon
1 lb. salmon, skinned and cut into 1-inch chunks
1 cup freshly grated Parmesan
Preheat oven to 400. In a medium saucepan, combine chicken broth, water, salt, butter and pepper and bring to a boil. Meanwhile, in a 3 quart baking dish, combine the orzo, feta, dill, parsley, shallots, wine, garlic, lemon zest and lemon juice. Pour the chicken broth over the orzo mixture and stir to combine. Bake for 25 minutes, then stir and add the salmon. Stir again to combine. Cook and additional 10-15 minutes, or until salmon is cooked through and orzo is al dente. Remove from oven, sprinkle with Parmesan and let stand 5 minutes before serving.
Source: pinkparsleycatering.blogspot.com
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