Recipe

Servings: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Your Chef will lead you through all the techniques so prepping ahead of class is optional

Ingredients:

For the salmon:

  • 2 tablespoons stone ground mustard (or your favorite mustard)
  • 2 tablespoons agave or maple syrup
  • 1 sprig fresh rosemary leaves, minced (or 1 teaspoon dried rosemary)
  • zest of 1 lemon
  • 1/4 – 1 teaspoon cayenne pepper (optional, to taste)
  • 2 pounds salmon fillet (1 ½ inches thick) skin on, pin bones out
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • For the orzo tabbouleh
  • 8 ounces (1 ¼ cups) orzo
  • 2 tablespoons olive oil
  • 1 medium seedless cucumber, peeled (optional)
  • 1/2 cup cherry or grape tomatoes, quartered
  • 3 bunches (2 cups) fresh Italian parsley
  • 1 bunch (1/2 cup) fresh mint
  • 3 tablespoons fresh lemon juice (from zested lemon) plus more as needed
  • 3/4 teaspoon kosher salt
  • freshly ground black pepper, to taste

Procedure:

  1. To make the salmon: Soak two cedar planks in water-completely submerged-for at least 2 hours or up to 24 hours.
  2. Preheat the Breville Smart Oven Air Fryer Pro to Roast, rack position 6 to 375°F.
  3. In a small bowl stir together the mustard, agave, rosemary, lemon zest and cayenne pepper (if using) until combined. Season the salmon filets with salt and pepper. Transfer the salmon to the cedar planks. Spread the mustard mixture over the tops of the salmon filets and smooth into an even layer.
  4. Place the cedar planks directly to the oven rack and bake for 15 to 20 minutes or until the filets are just cooked through.
  5. To make the orzo Tabouli:  Bring a large pot of water to a boil. Season the water with salt and add the orzo, cooking for 6 to 8 minutes or until al dente. Drain then rinse with cold water. Transfer to a large mixing bowl and pour in the 2 tablespoons of olive oil, stirring to ensure the orzo is evenly coated.
  6. Fit the Breville Sous Chef with the slicing disc set to 3 mm. Slice the cucumber then transfer to the bowl with the orzo (you can add the water from the cucumber too, up to ⅓ cup, if there is any) along with the cherry tomatoes.
  7. Swap the slicing disc for the S-blade and pulse the parsley (tender stems are ok to include here) and mint leaves until finely chopped. Transfer to the bowl with the orzo and cucumber.
  8. Stir in the lemon juice, salt and black pepper. Taste and adjust the acidity and seasoning as needed.

The Tabouli can be made ahead and refrigerated. It will keep, well wrapped, in the fridge for up to 3 days.