Saffron Orzo Risotto, Kale, Coriander Dusted Salmon, Crispy Kale

MAIN INGREDIENTS OF THE DISH: Orzo, Kale, Salmon, Saffron


FLAVOR PROFILE: Savory, Pungent, Seafood







For the Saffron Orzo Risotto:

  • 2 C. Orzo
  • 1 medium onion (diced)
  • 1 C. White wine
  • 1 Qt. Vegetable Stock
  • 8 oz. Butter (unsalted)
  • 3 T. Olive Oil
  • 1 Bunch of Kale (cleaned & roughly chopped)
  • Pinch of Saffron

For the Salmon:

  • 4 Ea. 4 Oz. Portions of Salmon
  • 2 T. Coriander Powder



For the Saffron Orzo Risotto: add saffron to white wine & heat up to bloom saffron. Meanwhile sauté diced onion with 1 tablespoon olive oil & half the butter until translucent. Add 3/4 of the kale & Orzo, and toast for about 1 minute.  Deglaze pan with bloomed saffron & white wine, & cook until it is gone, slowly add vegetable stock a little at a time until it is absorbed. Add remaining butter. Continue to cook until orzo is cooked it should still have a bite to it.

For the Salmon: season salmon with salt & pepper, a little olive  oil. Then dust each pice with coriander. Heat up a sauté pan and sear the salmon until nicely browned on each side. Careful not to over cook. The salmon should still be pink in the middle.

For The Crispy Kale: fry remaining kale at 350 degrees until crispy. Season with salt & pepper. Place on paper towels to drain excess oil.

To plate: place orzo risotto in middle of plate. Take salmon & flake it over the top. Place crispy kale around as well & serve.