Lemon-Ginger Salmon with Orzo, Carrots & Zucchini
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Lemon-Ginger Salmon

with Orzo, Carrots & Zucchini

40 MIN
+$6.99/serving 4 Servings
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Sea Scallops
    with 20 oz Sustainably Sourced Wild Caught Sea Scallops
  • with Sea Scallops

    From the Test Kitchen

    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 tender zucchini and carrots is perfect for catching every bite of the zesty sauce.
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    • Nutrition
      PER SERVING
    • Calories
      490 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Lemon-Ginger Salmon with Orzo, Carrots & Zucchini
    Title
    • 20 oz Sustainably Sourced Sea Scallops
    • ½ lb Orzo Pasta
    • 1 Piece Ginger
    • 2 cloves Garlic
    • 2 oz Salted Butter
    • ¾ lb Carrots
    • 1 Lemon
    • 1 Zucchini
    • 2 tsps Honey
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 tablespoons (you may have extra). 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, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in half the butter until melted and combined.

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

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle 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 sliced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 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 scallops
    4 Cook the scallops

    Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly 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

    Add the chopped ginger to the pan of reserved fond (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 softened and fragrant. 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 is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked scallops over the finished pasta. Top the scallops with the finished sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 tablespoons (you may have extra). 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, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in half the butter until melted and combined.

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

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle 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 sliced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 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 scallops

    Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the scallops
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    Add the chopped ginger to the pan of reserved fond (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 softened and fragrant. 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 is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked scallops over the finished pasta. Top the scallops with the finished sauce. Enjoy!

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