Orzo salad with fresh salmon & edamame

Photo taken at Em Sherif, Achrafieh

INGREDIENTS

500g orzo 1 bag frozen edamame 4 salmon fillet (200g each) skin

on, pin bones removed 2 tbsp canola oil 2 tsp black sesame seeds to

sprinkle on top Salt to taste Dressing ¼ cup Teriyaki sauce ¼ cup Yuzu or lime juice ½ cup olive oil 2 tbsp fresh ginger, finely

grated 4 tbsp fresh parsley & cilantro,

finely chopped 1 tsp lemon pepper or more salt for cooking orzo and to season salmon

PREPARATION

Pre-heat oven to 250°F. Bring salmon fillets out and place at room temperature for 20 minutes before placing in oven. Fill up a medium size pot with water and bring to the boil. Add 1 tablespoon salt and cook the edamame for 5 minutes. Shell them and place in a bowl. Bring the water back to a boil and cook the orzo for about 10 minutes (it cooks as fast as pasta). Drain and run a little cold water over the orzo, place in a large glass bowl and drizzle with olive oil immediately so that they don't stick as you fluff them with a fork. Drizzle some canola oil onto a sheet pan, place salmon fillets in the pan with skin touching the oil, and season them with salt and lemon pepper. Bake in the oven on low heat for 12-15 minutes. Mix all of the dressing ingredients together with a whisk. Drizzle half of the dressing on the orzo and mix gently. Add edamame. Break each salmon fillet into 3 or 4 wedges and add to the orzo. Drizzle the rest of the dressing, taste and adjust seasoning. Sprinkle black sesame seeds on top.