Here’s a great recipe that’s a breeze to put together in a snap. It’s relatively low in fat and Dairy-Free. You can make this one Gluten-Free if you sub the orzo for a GF pasta or even some good brown and wild rice.
So I kept aside some of the fresh sockeye salmon that I was smoking, enough to make this great dish. I didn’t take pictures in the process either.
- olive oil
- 1 minced garlic
- 1/2 red bell pepper, diced
- 3 mushrooms, sliced
- handful of fresh spinach, chopped
- as much or as little Dill as you like ( I added about a handful)
- some fresh salmon
- splash of skim milk (maybe 1/2 cup or so) – sub for a dairy-free milk variety
- 2 tsp of GF flour, such as sorghum or rice
- pinch of salt and pepper
- splash of Worstershire Sauce
- 1/2 cup cooked orzo
Over medium heat, heat oil and sauté the mushrooms and pepper until translucent. Sprinkle the flour over the veggies and stir until slightly browned. Add the milk and mix so avoid clumps. As it boils, the sauce will thicken. I can’t exactly remember how much I added, but if the 1/2 cup is too little, add more.
Next add the minced garlic and spinach, as well as the salmon. I sliced my salmon into strips and this will cook very fast. Also add your dill, salt and pepper and worstershire sauce. Cook for about 5 minutes or until your salmon is cooked through.
Drain your orzo and serve the sauce over the orzo. And ladies and gentlemen, here is the Creamy Dill with Salmon and Orzo.
Bon Appetite !
Have a great weekend everyone.