What's this two recipes this month? And back to back? Yes...this recipe was too good not to share this month as well! Now my picture of the final product does the food no good. It is delicious! I was pleasantly surprised with it. Well enough of my rambling, here we go!
Ingredients are as follows:
For the Salad:
- 1 cup dry orzo
- 1 cup chopped strawberries
- 1 cucumber, peeled and chopped (peeling is optional)
- 2 cups chopped fresh spinach
- ¼ cup chopped cilantro
- ¼ cup diced red onions
- 1 avocado, peeled and diced
- ¼ Tsp sea salt
- ¾ cup strawberries, chopped
- 1 cup balsamic
- 1 tbs honey
- ½ cup shelled pistachios
- ¼ cup bread crumbs
- 3 tbs olive oil
- 4 salmon fillets
Okay, here is the hardest part. If you are unable to find pistachios already shelled, you will have to do it by hand. Just try not to eat them all ;)
Next, cook the Orzo as per package instructions. Drain and allow to cool to room temperature. Once optimal coolness has been achieved toss with remaining salad ingredients. Then set aside.
In a food processor or blender, add the strawberries and balsamic vinegar. Blend until smooth. Then add to a sauce pan. Add the honey and bring to a boil. Reduce heat to medium and simmer. Stir frequently until reduced and thicker, approximately 15 minutes.
Next, add the pistachios to the food processor, of course make sure you washed it first! Pulse until the texture of bread crumbs, speaking of, add the bread crumbs and pulse lightly to mix together. Place in a small bowl.
Take a nice sized skillet and add oil. Heat pan over a medium/high heat. Any higher and you risk burning the salmon. Put the salmon in the pistachio mixture and coat both sides, or if your salmon still has the skin, coat the non skin side only. Place in pan pistachio side down and cook until golden brown. Flip and finish cooking until the salmon is done.
Place salad on a plate, top with a piece of salmon and drizzle the balsamic glaze over and enjoy! Serves 4.
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