When you combine the warm nutty sweetness of hazelnut with the delicious extravagance of brown butter, great things happen. Great things happen when the combination adorns flakey salmon, coating the fish with its buttery goodness… we mean greatness. Orzo and asparagus make for a light and lovely compliment to the heavy butter greatness… have we mentioned all the great things happening in this dish? Tip: Be alert when browning butter. Browning happens quickly after butter stops sizzling.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Orzo
Once water is boiling, add orzo and cook until al dente, 4-5 minutes.
Reserve 1 cup pasta cooking water. Drain orzo in a wire-mesh strainer and set aside.
Reserve pot; no need to wipe clean.
While orzo cooks, prepare ingredients.
Prepare the Ingredients
Mince parsley, leaves and stems.
Trim ends off asparagus and cut into 2” lengths.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove salmon to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Finish the Orzo
Return pot used to cook orzo to medium-high heat and add 1 tsp. olive oil.
Add asparagus, garlic, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until garlic is fragrant, 1-2 minutes.
Add ⅓ cup reserved pasta cooking water (reserve remaining for sauce) and cook until asparagus is tender, 3-4 minutes.
Stir in orzo and mirepoix. Remove from burner, cover, and set aside.
Make Sauce and Finish Dish
Return pan used to cook salmon to medium heat. Add butter and cook until butter is browned and smells nutty, 1-2 minutes.
Stir in hazelnuts, 1 Tbsp. lemon juice, 1 tsp. lemon zest, ¼ cup reserved pasta cooking water, and a pinch of salt. Bring to a boil and cook until slightly thickened, 2-3 minutes.
Remove from burner and stir in parsley.
Plate dish as pictured on front of card, placing salmon on sauce. Squeeze lemon wedges to taste over meal. Bon appétit!
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