Spring Salmon & Garlic Butter Orzo
&
The Violet Fizz
A note from us
We’re leaning into lighter, fresher dinners as spring settles in, and this one feels just right. The salmon is simple and comes together quickly, with just a little coordination between the orzo and asparagus. It’s the kind of meal that leaves room to linger and connect, which is exactly what we’re after.
We’re also bringing in something new this week with crème de violette, a small addition that adds the most beautiful color and a soft, floral note to the cocktail. We’ve been pleasantly surprised by how much we love it, and hope you’ll give it a try.
Kevin & Kate
The Cocktail
The Violet Fizz
The Menu
Spring Salmon & Garlic Butter Orzo
Cook Along with Us
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
A SIMPLE SPRING DINNER
We’re leaning into lighter, fresher dinners this time of year, and this one is a favorite. Salmon is always our go-to. It’s quick, flavorful, and feels just a little special without much effort. That said, this is a very flexible dish. If you prefer another fish, cod, halibut, or even tilapia would all work beautifully here.
A LITTLE COORDINATION GOES A LONG WAY
This meal comes together quickly, but timing is everything. We like to start by bringing our water to a boil and preheating the oven, then prepping the rest of our ingredients while everything heats.
Once you begin cooking, the asparagus and orzo can cook at the same time, making it easy to bring everything together seamlessly. After the orzo is finished, keep it warm with a lid on the pot over very low heat, giving it a quick stir before serving. The salmon cooks last and very quickly, so once it’s done, you’re ready to plate and enjoy.
MAKE IT YOUR OWN
We used asparagus here for a bit of texture and brightness, but if you’re looking for something even easier, frozen peas are a great option. Simply add them to the orzo during the last minute or two of cooking, then drain and continue as written.
You can also swap the orzo for Israeli couscous or even rice if that’s what you have on hand. The garlic, butter, and parmesan work just as well with any of these.
THAT LITTLE SPLASH OF CREAM
The heavy cream is completely optional, but we love what it adds. Just a small amount brings a silky, slightly luxurious finish to the orzo without making it feel too heavy. Feel free to leave it out or adjust to your preference.
FINISHING TOUCHES MATTER
We like to keep the arugula fresh and vibrant by adding it right on top of the salmon just before serving. It adds a bright, lemony bite that balances everything nicely.
A sprinkle of toasted sliced almonds at the end adds just the right amount of crunch and a subtle, nutty flavor. It’s a small detail, but one we come back to often.
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we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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