Salmon Orzo with Tuscan Kale Pesto

Close up shot of kale pesto orzo in a pan with salmon pieces

Print Recipe

Salmon Orzo with Tuscan Kale Pesto

The pretty pearly pasta grain gets a brilliantly green upgrade in this salmon orzo with Tuscan kale pesto dish.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Italian

Keyword: salmon orzo

Servings: people

Author: Julia Frey of Vikalinka

Ingredients

450g / 1lbs salmon filet
1/2 tsp salt
1 tbsp This is an affiliate link.olive oil
2 cloves garlic
300g / 1½ cups This is an affiliate link.orzo
125ml / 1/2 cup dry white wine
1½ litre / 6 cups fish stock or chicken stock
Salt to taste

For the Tuscan kale pesto

200g / 8 oz cavolo nero (Tuscan kale)
2 cloves garlic
50g / 1/4 cup pine nuts
165ml / 2/3 cup This is an affiliate link.extra virgin olive oil
50g / 1/2 cup Pecorino Romano cheese or Parmesan cheese
Salt to taste

Instructions

Start by preparing the pesto. Wash the kale and remove the stalks. Cook the kale with 1-2 cloves of garlic in a pot of salted water for 5-7 minutes.
Drain and add both the kale and the garlic to a food processor or a blender, then add the cubed Pecorino Romano cheese with pine nuts and olive oil, process until smooth. Add salt to taste. Store in an airtight container with a layer of olive oil on top to prevent discolouration.
Remove the skin from salmon fillet, check for residual bones, remove if any found and cut into bite-sized pieces. Season with salt and sear on all sides in 1 tbsp of olive oil in a large fryer pan until cooked all the way through. It won't take longer than 2-3 minutes. Remove to a separate plate.
To the same pan add the minced garlic and cook over low heat for 30 seconds. The add the dry orzo and stir until all grains of orzo are covered with the oil, then deglaze the pan with the white wine and let it simmer for a few minutes until the wine is reduced in volume.
Now add the fish stock and bring to a simmer, then cook for 7-8 minutes uncovered stirring once in a while to make sure no orzo is stuck to the bottom of the pan. Taste the orzo and add salt in needed. At the end your orzo should be al dente and most of the stock will get absorbed. Don’t worry if it looks a bit soupy, the liquid will get absorbed by the pasta even more in a couple of minutes.
Stir in 1/2 cup of Tuscan kale pesto into the orzo and top with cooked salmon. (Reserve the remaining pesto for another use) Serve with a little drizzle of the olive oil and a grating of Parmesan cheese.

Nutrition