Ingredients for 2 servings
- 1 salmon fillet
- 80-100 g orzo
- 6 broccoli florets
- 1 small onion, finely chopped (or use a fresh spring onion)
- 2 garlic cloves, finely chopped
- ½ bunch of fresh dill, chopped
- 6 cherry tomatoes, halved
- 1 shot of tsipouro (or ouzo)
- 300 g water
- Salt
- Pepper
- Olive oil
- 2 tablespoons lemon juice
- Lemon zest for garnish
Instructions
- In a saucepan, cover the broccoli with water, add a pinch of salt, and bring to a boil. Once the water starts boiling, turn off the heat, remove the pot from the stove, and let the broccoli sit in the hot water for 5-8 minutes. Drain, place the broccoli in a bowl, and set aside.
- Brush the salmon with 2 tablespoons of olive oil. Sear it in a hot pan for 3-4 minutes on each side until golden brown, then transfer to a bowl and set aside. It’s okay if it’s not fully cooked, as it will continue to cook with the orzo.
- In the same pan, sauté the onion and garlic for 2 minutes. Add the orzo, cherry tomatoes, broccoli (cut into small pieces), tsipouro, dill, salt, and pepper. Sauté everything together for an additional 2 minutes.
- Finally, add the water, pieces of salmon, and lemon juice. Let it cook until the orzo absorbs all the liquid. If you prefer it softer, add a little more water.
- Serve warm and garnish with a sprinkle of lemon zest.
This dish combines the rich flavors of salmon, fresh vegetables, and a hint of lemon—a comforting and wholesome Mediterranean meal perfect for any occasion!
