subscribe
Smoked Salmon and Spinach with Orzo
Print Share E-Mail Google+ Twitter Facebook
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.

Serves 2

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:

  • Place the baby spinach in a saucepan with about 1/2 cup of water. Cover and gently heat over a medium-high heat. Poach spinach for about 2 minutes or until it just wilts. Remove from heat and drain. Set aside.

  • Cook pasta according to packet instructions in a pot of boiling, salted water.

  • Reserve about 1/4 cup of the pasta water and then drain pasta.

  • Place pasta along with smoked salmon, wilted spinach and feta cheese in a large mixing bowl. Stir well to combine. Next, add the fresh herbs and season pasta with a little salt and pepper.

  • Serve immediately.


Method if you're using fresh salmon:
  • Heat 1/2 Tbsp of olive oil in a non-stick pan over a medium heat. Once the oil starts to swirl, place the salmon skin-side down and fry for 2 minutes. Turn the salmon over and fry the other side for about 2 minutes. Turn the salmon again and fry until the salmon is cooked through—about another 2‒4 minutes. Transfer to a plate and set aside. Once the salmon is cooled, shred it into large chunks with a fork.

  • Place the baby spinach in a saucepan with about 1/2 cup of water. Cover and gently heat over a medium-high heat. Poach spinach for about 2 minutes or until it just wilts. Remove from heat and drain. Set aside.

  • Cook pasta according to packet instructions in a pot of boiling, salted water.

  • Reserve about 1/4 cup of the pasta water and then drain pasta.

  • Place pasta along with salmon, wilted spinach and feta cheese in a large mixing bowl. Stir well to combine. Next, add the fresh herbs and season pasta with a little salt and pepper.

  • Serve immediately.

click here women who cheated dating site for married people
my wife cheated now what husbands that cheat click here

Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



For orders, questions, or assistance call 800-608-4825 any day or time. © 2015 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved