GINNA PARSONS: Oven-roasted salmon over orzo satisfies

GINNA PARSONS

GINNA PARSONS

My husband was in the mood for kebabs last week and emailed me two recipes, one for spicy salmon kebabs and one for yogurt-marinated chicken kebabs with a pepper rub.

We had recently had chicken – twice – so I chose the salmon. I only glanced over the ingredient list and didn’t pay a whole lot of attention to the prep work.

So when I got home and saw I was going to have to cut the salmon into 1-inch cubes and thread it onto water-soaked skewers interchangeably with thinly sliced lemons, I was less than enthused.

But Charlie told me he’d read reviews of the recipe and others had simply roasted salmon fillets in the oven. So that’s what we decided to do.

I was about to prepare some angel hair pasta to go with it when I spied the orzo, a small rice-shaped pasta, in the cabinet, and went with that instead.

The way we actually plated this meal was a mound of Parmesan-orzo, six or seven spears of steamed asparagus criss-crossed over the orzo and then the fish placed on top of the asparagus.

But you could easily serve the asparagus on the side or choose a different vegetable of your choice.

(Incidentally, one of the reviewers said he hated salmon, but loved this dish, so if you’re not a fan, this might be the recipe that changes your mind.)

Spicy Salmon with Orzo

2 tablespoons chopped fresh oregano

2 teaspoons sesame seeds

1 teaspoon ground cumin

1 teaspoon kosher salt

14 teaspoon crushed red pepper flakes

4 (6-ounce) skinless salmon fillets

2 lemons, cut in wedges

3 tablespoons olive oil, divided

34 cup uncooked orzo pasta

12 cup grated Parmesan cheese

14 teaspoon salt

Combine oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine. Brush salmon with 2 tablespoons oil. Sprinkle with spice mixture. Roast at 450 degrees for 10 to 12 minutes or until fish is opaque throughout.

Meanwhile, cook orzo in boiling water until tender, about 10 minutes. Drain and return to saucepan. Sprinkle with Parmesan and salt and drizzle with remaining 1 tablespoon olive oil. Toss until well-combined and cheese has melted. Divide orzo among 4 serving plates. Top with salmon. Squeeze lemon juice over fish.

Serves 4.

Ginna Parsons is the Daily Journal’s food/home/garden editor.