The making of this dish was a long time coming. My pal Michelle was telling me about seeing this on Everyday Food one day, and we set out to find the recipe. Wouldn't you know, it wasn't on Martha Stewart's site? Luckily, fellow blogger Melissa has it posted on her blog, so I passed it along, and Michelle made it for dinner. She reported back that she loved it, but that her husband suggested using salmon instead of chicken - genius!
So that very weekend, I used salmon in place of chicken, made a few other changes, and voila! An incredibly easy, fairly healthy, delicious dinner! I made several changes to the recipe, and my version is posted below. I have since made this using chicken, and it is quite tasty that way as well.
The orzo bakes in the oven, and it gets nice and creamy, almost like a risotto. Salmon, dill, feta, and lemon are a natural pairing in my opinion, and I served this with Greek salad. Joey and I both really enjoyed this dish, and even Caroline gobbled it up - that's certainly a victory in our house!
Salmon, Lemon, and Dill with Orzo
significantly adapted from Everyday Food, via Lemons and Love
- 4 cups low sodium chicken broth
- 3/4 water
- 1 teaspoon kosher salt
- 1 Tablespoon butter
- 1/4 teaspoon freshly ground pepper
- 1 pound orzo
- 4 ounces crumbled feta cheese
- 1/4 cup chopped fresh dill
- 2 Tablespoons chopped fresh parsley
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- zest of 1/2 lemon
- juice of 1 lemon
- 1 pound salmon, skinned and cut into 1-inch chunks
- 1 cup freshly grated Parmesan cheese
In a medium saucepan, combine the chicken broth, water, salt, and pepper, and bring to a boil.
Meanwhile, in a 3 quart baking dish, combine the orzo, feta, dill, parsley, shallots, wine, garlic, lemon zest, and lemon juice. Pour the chicken broth over the orzo mixture and stir to combine.
Bake for 25 minutes, stir, and add the salmon. Stir again to combine.
Cook an additional 10-15 minutes, or until salmon is cooked through and orzo is al dente.
Remove from the oven, sprinkle with Parmesan cheese, and let stand 5 minutes before serving.