Oven-baked Big Glory Bay New Zealand King Salmon, Garden Green Peas & Orzo

Kathy Paterson has created this simple dish to celebrate Outstanding NZ Food Producer Awards FMCG Business New Product Champion, Big Glory Bay NZ King Salmon Portions. Shiso leaves from the mint family, are commonly used in Japanese and Korean cooking, and we love them with salmon. Use a sharp knife to cut into long, thin strips to bring out shiso’s flavour of basil, anise and cinnamon. Try not to scrimp on the lemon as it really enhances the flavour of the salmon and garden peas. Serve warm or at room temperature.

Serves 4

4 x Big Glory Bay King Salmon boneless fresh portions

1 lemon

200g frozen garden green baby peas

1 clove garlic, roughly chopped

a pinch of sugar

3 tablespoons extra virgin olive oil

1 ½ cups orzo (rice-shaped pasta)

1 handful of soft herb leaves, such as mint, flat leaf parsley and coriander, torn or roughly chopped

2-3 purple/green shiso leaves, cut into thin strips

Lemon vinaigrette

1 tablespoon lemon juice

3 tablespoons extra virgin olive oil

1 clove garlic, crushed

a smidgen of honey to sweeten

Heat the oven to 200°C.  Put a shallow baking tray in the oven.

Make a paper case using foil and baking paper, large enough to fit the salmon portions.

Put the salmon (keeping it close together as packaged), on the baking paper and sprinkle with a little salt, then finely grate over the zest of the lemon. Wrap into a sealed parcel and put on the heated baking tray. Bake for 10-12 minutes (this will depend on the thickness of the salmon). Remove from the oven and leave to sit for 10 minutes before opening the parcel. The salmon will continue to cook in the residual heat.

Cook the peas in lightly salted boiling water until tender. Drain and quickly refresh under cold water. Drain well again. Put half the peas in a small food processor along with the garlic and sugar. Add 3 tablespoons extra virgin olive oil and pulse to a rough and loose paste.

Meanwhile, put the vinaigrette ingredients in a small bowl and season with salt. Whisk well to combine. Cook the orzo according to packet instructions. Drain well.

Put the orzo, remaining peas and the mixture of herbs in a bowl. Pour in the lemon vinaigrette and stir through. Roughly stir through the pea mixture, then divide between 4 shallow bowls.

Break each salmon portion into large pieces with your hands and put  onto the orzo. Sprinkle over the shiso.

Cut the zested lemon into wedges and pass for squeezing.