by aargersi
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aargersi's Notes:
8 ounces salmon filet - no skin Ask a question about this ingredient
1 cup orzo Ask a question about this ingredient
5 cups water Ask a question about this ingredient
5 Lady Gray tea bags Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 cup cherry tomatoes Ask a question about this ingredient
1 navel orange - zest and juice Ask a question about this ingredient
2 tablespoons rough chopped basil Ask a question about this ingredient
2 tablespoons olive oil (I used the green lemon olive oil from Oliviers & Co but use whatever the best you have in house) Ask a question about this ingredient
1 pinch grains of paradise Ask a question about this ingredient
Cook the orzo according to directions, rinse, and set aside.
Ask a question about this stepBring water to a boil with the tea bags. Add a tsp salt and allow to simmer for a few minutes to make very strong tea. Now gently add the salmon and poach for a few minutes until it is just cooked through. I broke mine in half to check. Remove the salmon to a plate to drain and cool.
Ask a question about this stepCut the tomatoes in half and toss into a big bowl. Zest and juice the orange and add that too. Add the orzo, basil and oil, then break the salmon into bite size pieces (by hand) removing any little feather bones as you go. Toss in the grains of paradise (this is delicious but strong stuff, put a little, taste, add more as needed) Taste and adjust salt and pepper, then into the fridge to chill. That's it! Serve and enjoy!
Ask a question about this stepthis looks great, missed it the first time around!
I'm so glad you re-posted this recipe. (Now I know what I'm taking to work for lunch Monday!!)
:-) Thatnks DrBabs! I had sort of forgotten about it but now I think I will be making it again soon too!
Amanda is a co-founder of Food52.
This sounds super tasty, aargersi.