Protein Swap | Goodfood Travels: Greece's Salmon Saganaki
with Orzo, Fresh Dill & Feta
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Greece, where pan-fried saganaki dishes delight the senses. With salmon, cherry tomatoes, and fresh dill and feta added just before serving, this recipe does just that.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 2 Garlic cloves
- 14g Dill
- 140g Cherry tomatoes
- 1 Sweet pepper
- 30ml Vegetable demi-glace
- 15ml Tomato paste
- 140g Orzo
- 30g Feta
Contains: Milk • Salmon • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
6 g
Sodium
230 mg
Total Carb
66 g
Sugars
9 g
Protein
39 g
Fibre
5 g
Preparation
Mise en place
- Halve, core and small-dice the sweet pepper.
- Mince the garlic.
- Halve the tomatoes.
- Pick the dill fronds off the stems; roughly chop the fronds.
Start the orzo
- In a large pan, heat a generous drizzle of olive oil on medium.
- Add the orzo, sweet pepper and garlic. Sauté, 2 to 3 min., until fragrant.
Finish the orzo
- To the pan, add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the demi-glace, 1 ¾ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 9 to 10 min., until the orzo is al dente.
Cook the shrimp
- Pat the shrimp dry and remove the shells from the tails; season with S&P.
- To the pan, add the shrimp and tomatoes. Cook, stirring occasionally, 2 to 3 min., until the shrimp* are opaque and cooked through.
- If the sauce seems dry, gradually add 1 tbsp water until you achieve your desired consistency.
- Add ½ the dill; stir well.
Plate your dish
- Divide the orzo and shrimp between your plates.
- Garnish with the cheese (crumble if desired) and remaining dill. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
