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Hot Smoked Salmon Orzo

Hot Smoked Salmon Orzo

with Charred Courgette and Chilli

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Velvety and comforting, our hot smoked salmon orzo recipe is the perfect recipe for chillier evenings. When the orzo pasta is nearly done (it should slightly retain its bite) stir in our delicious smoked salmon with the zest of a lemon and Italian cheese and serve everything up. Enjoy!

Allergens:Cereals containing GlutenCeleryFishMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


2 unit(s)

Garlic Clove

½ unit(s)


½ unit(s)

Red Chilli

180 grams


(ContainsCereals containing Gluten)

1 sachet

Vegetable Stock Powder


1 bag(s)

Baby Spinach

1 pack(s)

Hot Smoked Salmon


1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

450 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2669 kJ
Energy (kcal)638 kcal
Fat16.0 g
of which saturates6.0 g
Carbohydrate83 g
of which sugars16.0 g
Protein39 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Halve, peel and chop the onion into small pieces. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon, thinly slice the chilli.


Put a large frying pan on high heat (no oil). Once the pan is hot, add the courgette and cook until nicely charred, 4-6 mins. Turn every 2 mins. Remove to a bowl and season with salt and pepper. Don’t wash the pan.


Put your pan back on the heat and reduce the heat to medium. Add a drizzle of oil and the onion, fry until softened, 4-5 mins. Stir in the garlic and cook for 1 minute. Add a drizzle of oil at this point if the pan is dry.


Add the orzo to the pan and stir to coat in the oil, then pour in the water (see ingredients for amount) and the vegetable stock powder. Bring to the boil and simmer until the orzo is tender, 10-12 mins. Stir every couple of mins to ensure the orzo isn't sticking to the bottom of the pan. TIP: Add a splash of water if it's not cooked through and the liquid has evaporated.


When the orzo is cooked, add the spinach in handfuls and stir through to wilt. Stir through the hot smoked salmon and cook until piping hot, 2-3 mins. Remove from the heat, add the lemon zest and three quarters of the hard Italian style cheese. Stir together, then taste and add salt, pepper and lemon juice if you feel it needs it. Stir in half the courgette.


Serve the orzotto in bowls with the remaining courgette and cheese sprinkled on top. Finish with the slices of chilli and a good grind of pepper. Cut the remaining lemon into wedges and serve alongside, enjoy!