Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Bring 6 cups water, with a pinch of salt, to a boil in a small pot. Preheat grill to 400ºF. Wash and dry all produce. Remove top from zucchini; then, slice into ½” rounds. Remove dill stems and discard; rough chop leaves. Zest lemon and slice into ¼” rounds. Remove salmon from package, rinse and pat dry; then, gently cut into ½” cubes with a sharp knife.

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Step 2: COOK ORZO

Add orzo to boiling water; cook at a rolling boil for 10-12 min until pasta is al dente. Drain well and set aside. While pasta is cooking, begin making brown butter (Step #3).

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Step 3: MAKE BROWN BUTTER

Place butter pats in a small sauté pan over medium heat. Once butter has melted reduce heat to low; then, add 1 tsp. lemon zest, half dill and a pinch of salt and pepper. Cook stirring constantly until browned; remove from heat and set aside.

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Step 4: MAKE SKEWERS

Pierce two skewers vertically through a zucchini round; setting them about ¼” apart from each other. Then, skewer salmon, lemon slices folded in half and more zucchini. Repeat this process eight times until until you’ve used all ingredients. Drizzle with 2 Tbsp. oil and a pinch of salt and pepper.

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Step 5: GRILL SKEWERS

Place salmon skewers on hot, lightly oiled grill and cook 4-5 min per side until charred and fully cooked. Note: If not using a grill, sear the salmon kebabs in a medium sauté/grill pan with 1 Tbsp. of oil over medium heat. The USDA recommends cooking salmon to an internal temperature of 145ºF.

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Step 6: PLATE YOUR DISH

Mix cooked orzo with lemon brown butter. Combine combine yogurt, remaining dill, 1 tsp. lemon zest and a pinch of salt and pepper in a small bowl. Divide brown butter orzo between two bowls, top with salmon skewers and yogurt-dill sauce.