Fresh Catch Recipe
warm orzo, with sweet corn, sun dried tomato, edamame & vidalia, sautéed kale, bell pepper-saffron jam, basil pesto (price includes the option to substitute Faroe Island Salmon for the Fresh Catch)
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Orzo
In a large pot of salted boiling water, add the orzo pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced Vidalia onion, sauté until translucent (about 3-5 minutes). Add the diced bell pepper and kale, cooking until the kale is wilted (about 5 minutes).
- 3
Combine Ingredients
To the skillet with the vegetables, add the cooked orzo, sweet corn, sun-dried tomatoes, and edamame. Stir well to combine and allow to heat through for about 3-4 minutes.
- 4
Season and Serve
Season the mixture with salt and black pepper to taste. Drizzle the basil pesto over the top and mix well. If using, cook the Faroe Island salmon fillets in a separate skillet until cooked through (about 4-5 minutes per side). Serve the orzo mixture in bowls with the salmon on top, garnished with fresh basil leaves and a dollop of saffron jam.