Hot Smoked Salmon Orzo
with Charred Courgette and Chilli
Velvety and comforting, our hot smoked salmon orzo recipe is the perfect recipe for chillier evenings. When the orzo pasta is nearly done (it should slightly retain its bite) stir in our delicious smoked salmon with the zest of a lemon and Italian cheese and serve everything up. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180
Orzo
(Contains Cereals containing gluten May contain Soya, Egg)
1
Onion
2
Garlic Clove
½
Red Chilli
½
Lemon
150
Hot Smoked Salmon
1
Courgette
(May contain Celery)
1
Vegetable Stock Powder
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
125
Baby Spinach
Not included in your delivery
450
Water
Nutritional information
Instructions
Halve, peel and chop the onion into small pieces. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon, thinly slice the chilli.
Put a large frying pan on high heat (no oil). Once the pan is hot, add the courgette and cook until nicely charred, 4-6 mins. Turn every 2 mins. Remove to a bowl and season with salt and pepper. Don’t wash the pan.
Put your pan back on the heat and reduce the heat to medium. Add a drizzle of oil and the onion, fry until softened, 4-5 mins. Stir in the garlic and cook for 1 minute. Add a drizzle of oil at this point if the pan is dry.
Add the orzo to the pan and stir to coat in the oil, then pour in the water (see ingredients for amount) and the vegetable stock powder. Bring to the boil and simmer until the orzo is tender, 10-12 mins. Stir every couple of mins to ensure the orzo isn't sticking to the bottom of the pan. TIP: Add a splash of water if it's not cooked through and the liquid has evaporated.
When the orzo is cooked, add the spinach in handfuls and stir through to wilt. Stir through the hot smoked salmon and cook until piping hot, 2-3 mins. Remove from the heat, add the lemon zest and three quarters of the hard Italian style cheese. Stir together, then taste and add salt, pepper and lemon juice if you feel it needs it. Stir in half the courgette.
Serve the orzotto in bowls with the remaining courgette and cheese sprinkled on top. Finish with the slices of chilli and a good grind of pepper. Cut the remaining lemon into wedges and serve alongside, enjoy!
