The DC area does not get spring. Well, we get about three days of spring. I swear it went from freezing to 95 degrees in a flash. 95 degrees, to me, is summer. Summer always makes me crave fruit, fish, vegetables, and the cottage in Northern Wisconsin I went to as a kid. So, to ring in summer, I present to you:
Summer Orzo Salad with Pistachio Crusted Salmon and a Strawberry Balsamic Reduction
Serves 2
For the salad:
1/2 c dry orzo
1 c fresh baby spinach, chopped
1/4 c chopped red onion
1/2 c strawberries, hulled and chopped
half an English cucumber, peeled and diced
half an avocado, diced
For the salmon:
2 salmon fillets
1/3 c shelled pistachios
3 T plain breadcrumbs
olive oil
For the reduction:
1/2 c strawberries, hulled and chopped
1/2 c balsamic vinegar
1 T honey
Boil the orzo according to the package directions (and you have better make it al dente!). Let it come to room temperature, and then combine with other salad ingredients.
Put the strawberries and balsamic vinegar in a blender and combine. In a saucepan over medium-high heat, reduce the strawberry balsamic mixture along with the honey for about fifteen minutes until it is thick and syrupy.
Pulse the pistachios in a food processor until they resemble breadcrumbs. Add the breadcrumbs and pulse to mix. Put the pistachio mixture in something flat and press the salmon fillets in to coat. Heat olive oil in a skillet over medium high heat and cook the salmon to desired doneness. Personally, I like a medium-rare piece of salmon (or medium at most).
Put the salmon on top of the salad, and top with strawberry balsamic reduction.
