Garam Masala Salmon with Carrots, Pistachios, and Orzo

Garam Masala Salmon with Carrots, Pistachios, and Orzo

Chef Liz adds a special feel to roasted salmon fillets with a rich, fragrant sauce. She melts butter with pistachios and sweet, warming garam masala—the butter gently cooks and browns in the pan while the spices and nuts toast. It's all served over a mix of orzo, parsley, roasted carrots, and orange wedges for the burst of citrus we crave this time of year.

4

Servings

30 mins

Total cook time

Beginner

Skill level

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Main Ingredients

  • 8 ounces carrots
  • 1/4 ounce parsley
  • 1/4 cup pistachios
  • 2 red onions
  • 3 cloves garlic
  • 2 navel oranges
  • 1 cup orzo
  • 1 1/4 pounds salmon
  • 2 half sticks unsalted butters
  • 2 teaspoons garam masala
  • olive oil
  • kosher salt
  • black pepper

Cooking Instructions

Step 1

Preheat oven to 425ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Thinly slice carrots crosswise on a diagonal. Roughly chop parsley leaves and stems. Roughly chop pistachios, or leave in bag and gently crush with the bottom of a heavy pan. Peel onions, halve, and thinly slice. Thiny slice garlic. Using a knife, peel oranges, discarding skins and pith. Halve oranges, then cut crosswise into .25-inch half-moons.

Step 2

Season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes (see recipe tip). Drain and return to pot, off heat. Meanwhile, on a foil-lined baking sheet, toss carrots, onions, and garlic with 1 tablespoon olive oil, .5 teaspoon salt, and pepper. Arrange in a single layer on 1 half of baking sheet (leaving room for salmon in the next step).

Step 3

Pat salmon dry with paper towel and add to other half of baking sheet, skin-side down. Season tops of salmon with 1 teaspoon salt and pepper, then drizzle over 1 tablespoon olive oil and rub in seasoning. Roast until salmon is cooked through and opaque, carrots are tender, and onions are browned and softened, 12-14 minutes.

Step 4

While salmon and vegetables roast, heat butter, garam masala, and pistachios in a medium pan over medium heat. Swirl pan occasionally until butter turns golden and fragrant and nuts are toasted, 7-8 minutes (see recipe tip). Season with .5 teaspoon salt and pepper as desired. Remove pan from heat and set aside until ready to serve.

Step 5

To pot with orzo, still off heat, stir in parsley, orange pieces, and roasted vegetables to combine. Season orzo with .25 teaspoon salt and pepper as desired.

Step 6

Divide orzo among serving plates. Top with roasted salmon, then spoon over garam masala–brown butter and pistachios. Enjoy!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe