Lemon-Ginger Salmon with Orzo, Carrots &  Sugar Snap Peas

Lemon-Ginger Salmon

with Orzo, Carrots & Sugar Snap Peas

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving
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For a bright, dynamic topping to serve atop simply seared salmon, you’ll make a pan sauce of honey, fresh ginger, lemon juice, and more. A bed of warm orzo tossed with crisp sugar snap peas and carrots is perfect for catching every bite of the zesty sauce.

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice crosswise on an angle. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Add the honey (kneading the packet before opening) and 1/4 cup of warm water. Whisk until thoroughly combined.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter; stir until melted and combined.

Cook the vegetables & finish the pasta:
3 Cook the vegetables & finish the pasta:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the halved peas and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the pot of cooked pasta; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut each fillet into 2 equal-sized pieces. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the chopped ginger (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter) and remaining butter. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and the butter has melted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished pasta. Top the fish with the finished sauce. Enjoy!

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice crosswise on an angle. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Add the honey (kneading the packet before opening) and 1/4 cup of warm water. Whisk until thoroughly combined.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter; stir until melted and combined.

Cook the pasta:
Cook the vegetables & finish the pasta:
3 Cook the vegetables & finish the pasta:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the halved peas and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the pot of cooked pasta; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Cook the fish:

Pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut each fillet into 2 equal-sized pieces. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the fish:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the chopped ginger (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter) and remaining butter. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and the butter has melted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished pasta. Top the fish with the finished sauce. Enjoy!