Dinner recipe
Salmon with lemony orzo, green beans, peas, cream cheese and dill.
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Ingredients
35 × 25cm roasting tray, 28cm 4l saute pan, 2l vegetable saucepan and colander, scales, measuring jug and clean probe thermometer, knife, board and fine grater
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep cut dimensions, pan sizes and per-batch times fixed, and allow extra elapsed time. Heat oven to 180°C conventional/160°C fan. Trim beans and cut into 3cm lengths. Chop dill. Measure 2g lemon zest and 15ml juice; cut remaining fruit into wedges. Dissolve all stock cube in 650ml freshly boiled water and separately measure 100ml water as a rescue reserve.
Put salmon fillets on a 35 × 25cm tray, spaced apart. Coat with 7.5ml olive oil, half the measured zest and all black pepper. Bake 15–20 minutes until opaque through the centre and readily flaking. Check the thickest fillet 75°C for 30 seconds with a clean probe; continue cooking and recheck if needed.
As the fish goes into the oven, heat remaining 15ml olive oil in a 28cm 4l pan over medium heat. Stir all dry orzo for 1 minute. Pour in all prepared stock and simmer gently 15–18 minutes, stirring frequently across the base, until tender and saucy. If dry before tender, add the measured rescue water a little at a time as needed; discard any unused reserve.
Meanwhile, bring 1000ml water to a boil in a 2l saucepan. Add all green beans and boil 5–6 minutes until tender. Add all frozen peas for the final 3 minutes, counting from when the water returns to the boil; extend if their packet requires longer. Drain and discard water.
Stir all cream cheese into the tender orzo over low heat until smooth, then add all drained vegetables and heat 2 minutes until steaming hot. Take off the heat and fold in the measured lemon juice, remaining zest and half the dill.
Divide all orzo and vegetables between bowls and top each with a cooked salmon fillet and any tray juices. Scatter remaining dill and serve all lemon wedges.
