Spicy orzo with smoked salmon, lemon and herbs
Orzo cooked in salted water is tossed with olive oil, garlic, chili, lemon zest, dill and mint, topped with thin slices of cold smoked salmon, and drizzled with lemon juice.
Servings 1 person
Ingredients
- 6 tablespoons orzo
- salt
- 2 tablespoons olive oil doesn't have to be extra virgin
- 1 clove garlic peeled and chopped
- 1 chili deseeded and chopped
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 teaspoon grated lemon zest
- lemon pepper seasoning to taste
- lemon juice to taste
- cold smoked salmon (as much as you like) torn into small pieces
Instructions
- Boil two cups of water with two generous pinches of salt.
- Stir in the orzo and cook until al dente (four to five minutes).
- Drain the orzo and set aside.
- Heat the olive oil in a pan.
- Saute the garlic and chili just until aromatic.
- Add the cooked orzo and and toss to coat each grain with the flavorful oil.
- Throw in the dill and mint.
- Sprinkle in lemon zest and lemon pepper seasoning, and toss.
- Drizzle in lemon juice and toss again.
- Taste, add more lemon pepper seasoning and lemon juice, if needed, and toss once more.
- Transfer the orzo to a bowl and top with torn slices of smoked salmon.
- Optionally, sprinkle in more mint.
- Serve with lemon wedges on the side.
