One Pan Turmeric Salmon Orzotto

1 Adult Serving = 2 Kids Servings

Remove the skin from the salmon fillets. Season both the fish and the skin with salt and pepper. Heat a third of the olive oil in a large frying pan over a medium heat. Place the salmon in skinned-side up and the salmon skin and fry for 3–4 mins until golden. Transfer to a plate, golden side up (it won’t be cooked through yet). Keep cooking the skins until crispy, about 5 mins.

Peel and finely chop the garlic and ginger. Pick the coriander leaves and set aside for garnish, then finely chop the stalks.

Reduce the heat to medium-low. Wipe out the frying pan, then add the remaining olive oil to the pan. Chuck in the garlic, ginger, coriander stalks and orzo. Season with salt and pepper and fry for 2 mins, stirring. Add the turmeric and cook for 1 min more.

Pour in the coconut milk and chicken stock, bring to the boil and cook, stirring every minute or so, for 10 mins.

Fold in the edamame and bring back to the boil. Nestle the salmon on top (keep the crispy skin aside),cover and cook for 4-5 mins until the salmon is just cooked through and the orzo is tender.

Serve up!

Kids Plate:  Spoon out the orzo and flake the salmon into bite-sized pieces.

Parents Plate: Fold most of the coriander leaves through the orzo. Dish up with the salmon, then crumble over the crispy skin and scatter with the remaining coriander leaves.