Smoked Salmon and Spinach with Orzo
Syrie Wongkaew is the guide to Australian & New Zealand Food for About.com, as well as a freelance graphic designer and food photographer/stylist.
But we found Syrie through her beautiful food-focused blog, Taste Buddies.
Syrie’s been cooking up a storm since she was a child. Having traveled extensively and lived in Australia, Thailand and Canada, she’s developed a taste for international cuisine, and is currently training to be a chef in Sydney..
As she says, Syrie strives to eat “sustainably and ethically—free-range, locally and organically; wild seafood—not farmed, nor trawled.”
Smoked Salmon and Spinach with Risone (Orzo)
Orzo—also known as risone—is a rice-shaped pasta, frequently used in soups and baked casseroles. Despite its rice shape, orzo is made not of rice but of hard wheat semolina.
Orzo (risone) pasta for 2
1 teaspoon sea salt for pasta water
2 cups of smoked salmon chunks OR one 6 oz portion of non-smoked salmon
4 cups of baby spinach, washed
2 Tablespoons of roughly chopped fresh basil leaves
2 Tablespoons of roughly chopped fresh dill
1/2 cup of crumbled cow's milk feta
Juice from 1/4 lemon
Sea salt and organic coarse ground black pepper
Method if you're using smoked salmon:
Method if you're using fresh salmon: