Mustard Glazed Salmon & Crispy Orzo

Easy weeknight dish, full of flavor!

I really liked this recipe! I wanted to try and crisp up the orzo so I used the cast iron and it honestly cooked the orzo nicely. You do have to be careful and make sure it doesn’t stick to the bottom so I was paying attention to it frequently to make sure.

If I felt like it was sticking towards the end of the orzo pasta being done I turned heat on low and added a little more olive oil to help and it was delicious!

Recipe Below:

Servings: 3

Time cook: 35 minutes

Ingredients

• Mustard Glazed Salmon

  • 3/4 lb of altantic salmon

  • 2 tablespoons of mustard sauce, I used a sweet, sour and smokey mustard sauce

  • Few dashes of dill

  • Salt and pepper to coat salmon

  • 1/2 lemon, squeezed

  • 1/4 teaspoon of garlic

• Crispy Orzo

  • 1 package of orzo, I used jovial organic grain-free cassava orzo pasta

  • few dashes of olive oil

  • 1 can of coconut milk, light

  • 1/34 cup of turkey bone broth

  • 1/3 teaspoon of ginger

  • 1 lemon, squeezed

  • Salt and pepper to taste

  • few dashes of dill

  • Couple sprigs of green onion, chopped

  • 1/4 cup of defrosted green peas, small

  • Parsley to garnish

Directions: First I marinated the salmon in the mustard sauce for a few hours. Then pull out and set aside. Pre-heat oven to 375 F°. Get a cast iron pan and add the orzo, coconut milk and broth to pan and put on medium heat. Slowly add in the peas, green onion and lemon juice. Then add all the seasonings. Bring to simmer.

For the salmon add on sprayed baking sheet. Add a little more of the mustard sauce then add all the other seasonings. Bake for 18 minutes.

For the orz, stir occasionally to make sure it isn’t burning on the bottom. Once the pasta is cooked just level it and let the bottom crisp up for about 5 minutes on low. Then using your spatula flip pasta to other side.

Once salmon is done, make room in the middle to place and serve up! Garnish with parsley.