Have you ever used orzo before? It’s such a great store-cupboard ingredient, and cooks up really quickly (usually about 8 minutes).You would normally cook it in boiling water, but for this recipe, i’m cooking it in stock, in the SAME PAN as my salmon. I like to serve mine with some lemon wedges, black pepper and a sprinkling of parsley. Can I make it ahead? This recipe is best served right away, so I don’t recommend making it ahead. If you make it ahead and try to reheat, you’ll find that the orzo becomes claggy and the salmon is at risk of drying out. Ingredient swaps Swap out salmon for smoked haddock or trout fillets Add frozen peas in during the last five minutes of cooking if you want a bit of green in there How to scale down this recipe You can halve this recipe to serve to two people. Just halve the ingredients (same ratios), but stick to the same cooking times. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
