Tasting Notes

Rich creamy Orzo with that bit of saltiness from the olives and the cheese plus the crunchy veggies, pairs well with the sweet, luscious, salmon.

What You Need

1 cup Orzo

1 pound salmon

16 cherry tomatoes

1 Bell pepper – any colour

15 cubes Feta cheese

10 Kalamata olives

1/2 large cucumber

2 slices Fennel including some of the fronts

2 green onion stalks

3 tablespoons of Dijon mustard

2 tablespoons of brown sugar

1 teaspoon hot sauce

3 tablespoons olive oil.

Salt and pepper

Equipment

1 colander

1 medium bowl

1 small bowl

1 pastry brush

1 medium-sized pot

1 medium-sized pot

1 medium-sized sheet pan

Parchment paper

Method

Cook you Orzo for six to eight minutes in a medium pot on your stovetop.

Once done drain with a colander and place into the medium bowl.

Add your olive oil and mix and set aside.

Chop all your veggies into small chunks, add to the bowl with the Orzo, add the Feta cheese and your olives chopped up. Mix well, taste, add salt and pepper to taste. Use 12 of the cherry tomatoes cut in half.

Heat your oven to 400 degrees.

In the small bowl, add your mustard, brown sugar, mix well. Using a pastry brush put the mixture on the salmon with the skin down.

Line your baking sheet with the parchment paper, then add your salmon. Add four of the cherry tomatoes. Bake in the oven for 20 minutes.

You are now ready to serve.

Delicioso