Saffron Orzo Risotto, Kale, Coriander Dusted Salmon, Crispy Kale
MAIN INGREDIENTS OF THE DISH: Orzo, Kale, Salmon, Saffron
FLAVOR PROFILE: Savory, Pungent, Seafood
SPICES-HERBS-SEASONING: Saffron, Coriander
TIME TO EXECUTE: 45 Mins.
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.