Orzo with Salmon and Asparagus

Name: Orzo with Salmon and Asparagus
Yield: Makes: 6 to 8 servings
Ingredients: 6 small or 4 medium-size tomatoes; 2 to 4 tablespoons olive oil; 1½ pounds salmon fillets or tuna fillets or fresh shrimp, peeled and deveined; 36 medium asparagus spears; 1 small bunch fresh dill or basil; 2 cups fish stock or bottled clam juice and 4 cups water, or 6 cups water; Salt; 1 box (16 ounces) orzo or acini pepe; freshly ground black pepper; ¼ teaspoon dried red pepper flakes; 2 tablespoons white wine vinegar

Preparation info

Makes:
6 to 8
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

This looks gorgeous, tastes wonderful, and is a good example of how to turn pasta into a one-pot meal—simply cook the ingredients in sequence and save on clean-up. This is purposely made in a large batch so you have enough leftovers to serve for the next day or so.

Ingredients

1½ pounds salmon fillets or tuna fillets or fresh shrimp, peeled and deveined
36 medium asparagus spears

Pescatarian
Pasta
Spicy

Method

With tweezers or small pliers, pluck any stray bones from the salmon. Cut the fillets into ½-inch cubes. Break the tough (silvery) ends from the asparagus and cut the spears into ½-inch lengths.
Bring the stock and/or water to a boil in a large saucepan over medium-high heat. Add salt to taste and orzo, stir a couple of times, and cook partially covered for 4 minu