|One Bowl Might Not Be Enough|
Recipe adapted from Monday to Friday Cookbook
With new spring asparagus on sale and plenty of sustainable salmon on the market, this one-pot meal was inevitable. The first time I made it, our neighbor Matt dropped by. He loves salmon, but rarely eats it because his wife is a strict vegetarian. Since this recipe makes a large potful, I served him a bowlful, which he greatly appreciated. I encouraged him to have seconds if he liked. He assured me that one bowl was plenty—until he finished it and admitted that a little more would be even better. We agreed. Plan accordingly.
|One Pot Meal = Fast Prep and Cleanup|
1½ lbs. salmon fillets
2 lbs. medium asparagus (~36 spears)
½ cup dried tomatoes
small bunch dill, parsley, or basil
1 lb. orzo
4 cups water
2 cups chicken or fish broth
½ tsp. salt
3 tbsp. olive oil
2 tbsp. white wine vinegar
¼ - ½ tsp. red pepper flakes
fresh ground black pepper
Prepare salmon by removing any bones with tweezers or small pliers. Use a fillet (thin) knife to remove fish from skin if needed. Cut salmon into ~¾ inch chunks.
Break tough ends off asparagus and cut into ¾ inch pieces.
Place dried tomatoes in a small bowl and just cover with hot water. Set aside.
Wash and stem dill (or other herb) and break or chop into small pieces. You will have ¾ - 1 cup; if using parsley, use ½ - ¾ cup.
Bring water and broth to boil over medium high heat in a deep soup pot, about 6 – 8 gallons. Add salt and orzo and stir a few times. Return to simmer and cook 4 minutes partially covered, stirring up from bottom once or twice to prevent sticking.
While orzo is cooking, make sauce. Drain most of liquid from tomatoes, but don’t squeeze dry. Combine rehydrated tomatoes, dill, olive oil, white wine vinegar, and red pepper flakes in food processor fitted with metal blade. Process until pureed. Remove to small bowl so it can quickly be added to the pasta right before serving.
Add asparagus to orzo, stir, cover and return to simmer until asparagus is tender, about 4 more minutes, stirring once or twice.
Add salmon to orzo, cover, and cook until fish is just cooked through, another 3 – 4 minutes.
Drain orzo mixture in sieve. Scrape up any orzo that sticks to bottom of pot, but leave it in the pot. Return the drained mixture to the pot. Stir in the tomato sauce until well blended. Immediately serve in bowls with salt and fresh ground pepper.
Leftovers: Can be eaten hot or cold.