Author Notes: Inspired by the recent infamous “pea puree” episode I made my own version for us less experienced busy chefs and with ingredients that are easy to get. I used orzo as a substitute for black forbidden rice, and didn’t marinate the salmon overnight. - maggieesq
- Ingredients: 1 package salmon Salt and pepper to taste Salmon marinade: 1 tbsp champagne or balsamic vinegar 1 tbsp low fat maple syrup 1 tsp olive oil A couple drops of worcestershire sauce Orzo soaked in fennel broth: 1 box orzo 1 can low sodium chicken broth 1-2 shallots (optional) 1 tsp olive oil Fennel and pear salad: 1/2 bulb fennel Pear balsamic or balsamic vinegar 2 pears 1 red onion Pea puree: English peas (1 bag frozen) 1 pint low-fat or regular cream
- Directions: Slice one half of the fennel, the pears, and red onion. Add a touch of balsamic or pear balsamic vinegar, salt, and pepper. Soak overnight if you have time. Warm up chicken broth. Add ½ of the sliced fennel bulb. In a separate pan, sauté shallots until translucent (optional). Add fresh parsley or rosemary (optional). Add orzo and olive oil and cook slowly. Cooking the orzo slowly will allow it to absorb the flavor of the fennel. Blanch peas in boiling salt water for one minute; shock in ice water. Warm cream and reduce by half. Combine cream and peas in a food processor and puree until smooth. Mix together marinade ingredients and cover salmon. Grill salmon. Add fresh or dried parsley or rosemary or garlic (optional). Plate and enjoy!