IT'S SO SIMPLE!
Let me preface this recipe, however, by saying that I am not a crazy fish marinader, topper, or whatever kind of fish maker you can think of. Salmon has such great flavor on its own, and can be used in other recipes as leftovers that I dont like to mess with it. If it ain't broke don't fix it, so please trust me when I say, all you ever need for most fish is some salt and pepper! ( This also goes for all good cuts of steak)
Ingredients
- 2, 6-8oz salmon filets (Scott insists on wild caught Sockeye Salmon, I agree)
- 1 C orzo pasta, cooked
- 1/2 C green peas
- 1/4 C julienned sundried tomatoes
- 1 clove garlic minced
- 1 small shallot minced
- 2 T fresh dill, plus some for garnish
- 1/2 cup finely grated parmesan cheese
- 3 T butter
- 3 T olive oil
- Set out fish filets about 10 minutes before cooking to allow them to temper
- Season liberally with salt and pepper
- In another sautee pan, heat butter and oil over medium heat
- add shallots and garlic, sautee until translucent but don't let the garlic burn
- add tomatoes, peas and cooked orzo; reduce heat and toss
- sprinkle with parmesan and dill
- Sear salmon skin side down for 2-3 minutes (less time if you like it more rare inside)
- Flip and finish the fish for another 1-2 minutes
- Serve with orzo sautee and top with more fresh dill
