Orzo Risotto and Dijon Salmon

We definitely try to have fish at least once a week. Maggie, our daughter, doesn't always eat a lot of it but we keep trying. It takes about 10 times for a baby to like something. Plus, the orzo is always a good backup. This serves 4-6 people if you make 2 lb of salmon and 1 box of orzo. Total time is only about 30 minutes from start to finish. 

Orzo Risotto and Dijon Salmon

INGREDIENTS

1 onion

1/2 bunch of parsley

2 tbsp butter

1 box of orzo (1 lb)

4 cups or 1 box (32 oz) of low sodium chicken/vegetable broth or water

1 tbsp Dijon mustard

1 tbsp canola/olive oil

2 tbsp capers

1/3 cup of grated cheese (Parmesan or Pecorino)

HARDWARE

Knife and cutting board

1 baking sheet with aluminium foil

1 medium pot and a wooden spoon

whisk or fork

1. Preheat oven to 425F. 
2. Dice onion and roughly chop parsley.
3. Heat butter in pot over medium heat. When butter is melted, add onion and saute until translucent, 5 minutes. 
4. Add orzo into pot and coat with butter and onion until well incorporated. 
5. Add broth/water to orzo and increase heat to high. Bring to a boil and then reduce to low to simmer, stirring frequently so nothing is sticking. Cook on simmer for 10 minutes. 
6. Place salmon on baking sheet lined with foil, skin side down. Whisk mustard and oil together then spread over the salmon. 
7. Scatter capers around salon on baking sheet. 
8. Place baking sheet into oven for 10-12 min. 
9. Stir in cheese and parsley into orzo. Serve with salmon and garnish with crispy capers.