Toasty Smoked Almond Encrusted Salmon Toasted Orzo in a Lemon Caper Sauce
The inspiration for this article is the little gem of a pasta, orzo. To me, orzo pasta was the perfect pasta for a summer salad with bright notes of lemon, splashes of color from roasted red peppers and salty briny pops of flavor from the feta. Obviously highly influenced by Greek cuisine. And, having just had that trip of lifetime to Greece, I learned there is so much more to this precious pasta. Did you know you can toast it, add uncooked to thicken a stew, cook it like a risotto rice creating a creamy texture without adding cream? It was difficult to choose which method I wanted to share with you. I did end up choosing the “toasted” method but I’m looking forward to sharing a recipe in the future using it uncooked and baked into a stew like dish. Makes me hungry just thinking about it!I compliment the toasted orzo with salmon encrusted with smoked almonds. It’s simple to make and bake. It’s crunchy smoky crust adds that depth of flavor to full fill our winter cravings for comfort food. You can prep the salmon ahead of time. The toasted orzo can be made, and depending on your schedule, served warm, at room temperature or reheat. Serve with blanched asparagus or a simple green salad dressed with olive oil and lemon juice. Healthy, satisfying, and flavorful…a delicious meal with an amazing gem of a pasta.
Servings 4 people
Ingredients
Toasted Orzo in a Lemon Caper Sauce
- 1 1/2 tablespoon Olive Oil
- 1 cup Orzo
- ½ cup Red Onion
- 1 tablespoon Garlic minced
- 1 tablespoon Vermouth
- 2 cups Vegetable Broth
- ½ teaspoon Salt coarse
- ¼ cup Fresh Lemon Juice 1 lemon
- ½ cup Parmesan shredded
- 1 ½ tablespoons Parsley chopped
- 1 tablespoon Chives chopped
- 1 tablespoon Capers
Salmon Encrusted with Smoked Almonds
- 2/3 cup Panko Crumbs
- 1/2 cup Smoked Almonds
- 1/4 cup Fresh Italian Parsley Leaves chopped
- 1 tablespoon Shallots chopped
- 1/4 teaspoon Black Pepper
- 2 teaspoons Lemon Juice approx. 1/2 a lemon
- 1/4 cup Lemon Juice approx. 1 lemon
- 1 1/2 tablespoons Olive Oil
- 4 6-8 oz Salmon Filets
Instructions
Toasted Orzo in a Lemon Caper Sauce
- Heat olive oil in a 2–3 quart saucepan over medium heat. Add the orzo and red onion. Stir constantly until pasta is a golden color (5-7 minutes). Add the garlic and cook an additional minute.
- Add the vegetable broth and salt. Bring to a boil and then reduce to a simmer over low heat. Cover and simmer for 10-15 minutes or until orzo is al dente and the liquid is absorbed. Add water if the broth is absorbed before the pasta is al dente. If pasta is cooked and liquid remains, cook uncovered until the liquid has been absorbed. Deglaze pan with vermouth.
- Remove from heat. Add the lemon juice, parmesan, parsley, chives and capers.
- Serve immediately, at room temperature or cold. To reheat, place in a 350-degree oven in a covered dish for 15 minutes.
Salmon Encrusted with Smoked Almonds
- Preheat oven to 450 degrees.
- In a mini food processor, chop the almonds, parsley, and shallots. Add almond mixture to a small mixing bowl. Add the panko crumbs, pepper, lemon zest, lemon juice and olive oil. Mix to combine. Mixture should be able to stick together.
- Place salmon filets on baking sheet lined with parchment paper, skin side down. Pat the almond mixture to the top of the salmon. Bake for 10-12 minutes. Rule of thumb is 10 minutes for each inch of fish at its thickest point. Change the temperature to broil. Broil for 1-2 minutes or until crust is toasty. Serve immediately.
