Tunisian-Spiced Salmon with Orzo Salad

🥘 Ingredients

• Tunisian Spice Blend
  2 tbsp
• arugula
  4 oz
• cooking oil
• dill
  ½ oz
• garlic powder
  2 tsp
• lemon
  2 unit
• mayonnaise
  4 tbsp
• mini cucumber
  2 unit
• olive oil
  2 tbsp
• orzo pasta
  8 oz
• paper towels
• pepper
• red wine vinegar
  5 tsp
• salmon
  20 oz
• salt
• sugar
  ½ tsp
• tomato
  2 unit
• yogurt
  4 tbsp

🍳 Cookware

• large pot
• large bowl
• strainer
• large pan
• small bowl

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon . Trim and quarter mini cucumber lengthwise, then cut crosswise into 1/2-inch-thick quarter-moons. Dice tomato into 1/4-inch pieces. Roughly chop dill .

   lemon: 2 unit, mini cucumber: 2 unit, tomato: 2 unit, dill: ½ oz
2. 

   2

   In a large bowl , combine half the red wine vinegar , olive oil , sugar , salt , and pepper (all the vinegar, 4 TBSP olive oil, and 1 tsp sugar for 4 servings); whisk to combine.

   red wine vinegar: 5 tsp, olive oil: 2 tbsp, sugar: ½ tsp, salt, pepper
3. 

   3

   Once the water is boiling, add orzo pasta to the large pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain through a strainer and rinse under cold water to cool, at least ⏱️ 30 seconds . Transfer the cooled orzo to the bowl with the vinaigrette and stir to coat. Refrigerate until ready to use in Step 5.

   orzo pasta: 8 oz
4. 

   4

   While the orzo cooks, pat salmon dry with paper towels . Season all over with Tunisian Spice Blend , half the garlic powder , salt , and pepper . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the salmon skin-side down and cook until the skin is crisp, 5-7 minutes. Flip and cook until the salmon is opaque and cooked through, 1-2 minutes more.

   salmon: 20 oz, paper towels, Tunisian Spice Blend: 2 tbsp, garlic powder: 2 tsp, salt, pepper, cooking oil
5. 

   5

   While the salmon cooks, in a small bowl , combine yogurt , mayonnaise , the remaining garlic powder, the lemon zest, a squeeze of lemon juice, a pinch of salt, and pepper. Stir in the lemon juice until blended. Set aside. Add arugula , the cucumber, tomato, and as much dill as you like to the bowl with the dressed orzo; toss to combine. Taste and season with additional salt and pepper or another squeeze of lemon juice if desired.

   yogurt: 4 tbsp, mayonnaise: 4 tbsp, arugula: 4 oz
6. 

   6

   Divide the salad between shallow bowls. Top with the salmon, drizzle with lemon garlic yogurt sauce, and serve any remaining lemon wedges on the side. Fish is fully cooked when internal temperature reaches 145°.