Summer Salmon and Orzo Pesto Salad
Alison Crouch, Cookery School Manager, Ferry Project Cookery School Manager
In this session, Alison Crouch, an experienced cook, restaurant manager, recipe creator, teacher, and food presenter, shares a delicious summer recipe for Salmon and Orzo Pesto Salad that’s perfect hot or cold. The Orzo salad also works great as a BBQ side. Serves two.
About Alison:
Alison is manager of the Ferry Project Cookery School in Wisbech which teaches cooking skills. As a social enterprise, the Ferry Project Cookery School provides vocational skills and work experience in hospitality for its homeless clients, alongside training in useful cooking skills – all of which assists homeless people in their journey towards independent living.
You can find out more about the Ferry Project on their website - The Ferry Project Website
Preparation
Set out your ingredients and equipment
Video time
30 minutes
Ingredients:
Salmon and orzo
- 100g orzo
- 1/2 red onion
- 1 cloves garlic, sliced
- ½ red pepper, diced
- 6 Baby Tomatoes
- 1 tbsp extra virgin olive oil, plus extra to serve
- 200g can chickpeas, drained and rinsed
- 1 artichoke heart, halved or quartered
- 2 Salmon Pieces or 2 cooked chicken breasts
Pesto
- A bunch of basil
- 1 tsp sea salt
- ½ clove garlic
- 25g pine nuts
- 50ml extra virgin olive oil
- 30g parmesan, grated
Method:
- Bring a saucepan of water to the boil, add the orzo and cook according to pack instructions. Drain and let cool.
- Meanwhile, put the sliced onion, garlic and red pepper on a baking tray, cover with the tomatoes, then season and drizzle with the oil. Grill or roast until just softened and the tomatoes are starting to blister.
- Gently mix into the orzo with the chickpeas. Stir in the artichoke hearts.
- Make the pesto: blitz all ingredients in a food processor.
- Drizzle over the orzo or stir into the orzo.
- For the salmon: Heat 1 tbsp oil. Pan fry the salmon skin side down to crisp it up for 4 minutes, then turn over and cook for 3 minutes.
- Serve on top of the orzo salad. The salmon can be used cold or hot. You can chop up the salmon and stir into the orzo.
Alison's recipes
If you enjoyed this session with Alison, you can explore more of her recipes here!
