This easy and flavourful recipe of leeks, brussel sprouts and spinach with orzo pasta all tossed in with crispy bacon and topped with salmon and fresh dill has you going back for seconds! Great as a main dish or side with chicken, turkey or barbecue gatherings.
This recipe resembles a traditional Hungarian Caramelized Cabbage Noodles with Bacon and noodle dish we have made for generations. One of my favourite memories is spending time with my Grandmother who would make this dish often and like most of us, it was and is for some, so special to cook with your Grandma and the food was/is always exceptional.
This recipe I have added a few new ingredients. For this recipe I pan fried the bacon and then sauteed the leeks and brussel sprouts until caramelized and crispy, then added a couple of handfuls of spinach and a few cherry heirloom tomatoes are added at the end with a vegetable or chicken broth. The wild salmon is pan fried to a perfect searing, then added for a healthy protein with fresh dill.
WHAT IS ORZO...
Orzo is an Italian type of pasta made from wheat and used in many variety of ways in recipes. The word ‘orzo’ translates into barley and the tiny shaped pasta resembles rice with the thin, oval shape. The Italian’s will add orzo to their soups, however, today you will see orzo prepared similar to risotto or added to salads, pasta dishes, grain bowls, stews, or any other dishes that a small pasta would work.
THERE ARE TWO METHODS TO COOK THE BRUSSEL SPROUTS
Oven roast is one of the methods I will use to create a crispy exterior and add some of your favourite spices and herbs with garlic and olive oil. Also, mix in other variety of vegetables to add with it, it can make a delicious side.
Pan-seared is the another option and it is what you see in this recipe. When you can add all of your ingredients to a skillet, then it can make preparing dinner much easier and most often under 30 minutes. A perfect way to get dinner on for those busy weekdays when we just don’t want to think about what to cook. This method will absorb the flavours added to the skillet and try to create a golden colour on the brussel sprouts for texture and flavour of bacon fat.
A FEW SUGGESTIONS WHEN MAKING THIS RECIPE
- Purchase lean bacon for this recipe and if you can buy it at a local butcher store and specify that’s what you want. It is much easier then searching for a lean package in the grocery store. You can go to the extend to ask what the animals are fed and in most cases they would know.
- You can always substitute bacon for turkey bacon or a alternative vegan bacon.
- Since lean bacon will leave some rendered fat in the skillet, however, add a tablespoon or two if needed when you pan roast the leeks and brussel sprouts.
- Whether you add vegetable or chicken broth, both will add flavour.
- This dish could easily be enjoyed as a gluten-free dish without adding the orzo pasta. I have enjoyed it both ways. With the pasta added, it can be eaten as a light lunch.
HOW TO MAKE THIS RECIPE
In a large skillet over medium heat, cook bacon until crispy. Transfer to a plate. Leave the rendered bacon fat in the skillet, and add a tablespoon of olive oil if needed. Add the leeks and sauté for 3-4 minutes, once it starts to soften, add garlic and Brussel sprouts to the skillet with cut side down, sauté for 5 minutes until golden brown.
Stir in the vegetable or chicken broth, and spinach. Add the thyme and season. Bring to a boil then reduce to simmer, and cook for 5-7 minutes. Some of the liquid will reduce. Return the bacon back into the skillet and add the orzo, stirring in all the ingredients.
Add and stir in the bacon back into the skillet until well combined. There is nothing that says you can’t enjoy this dish as it is without the orzo pasta. It would be gluten-free and just as delicious and simply add it as a side dish.
Stir in the orzo pasta to coat with all of the other vegetables, bacon, broth and any rendered bacon fat. Season and adjust at this time. Serve warm as a side to chicken, turkey or fish.
I have made this delicious pasta dish without adding the salmon and it is just as flavourful and enjoyed warm or cooled. The smoked bacon has such an intense flavour that really makes this dish a winner! It makes a perfect lunch or side dish for a chicken or turkey and great along side a summer barbecue.
When adding salmon to this dish it not only adds the delicious salmon flavour but it offers healthy benefits and if you want more protein, then salmon would be a great alternative! Either way, this recipe is absolutely delicious and one you will want to have on hand.
STORING in a sealed container with a lid for up to 4 days in the refrigerator. Just warm it in the microwave for any leftovers.
Brussel Sprouts, Crispy Bacon and Salmon with Orzo
Equipment
- medium sauce pot
Ingredients
- 1 cup orzo pasta
- 2 cups water
- 1/4 tsp salt
- 1 lb salmon, fillets
- 1 tbsp extra virgin olive oil
- salt and pepper
- 4-6 slices bacon, cut into strips
- 1 large leek, white part only, sliced
- 2 cloves garlic, minced
- 8-10 brussel sprouts, trimmed, cut in half
- ½ cup vegetable broth or chicken broth
- 2 handfuls baby spinach
- 6-8 cherry tomatoes (optional)
- 1 sprig of thyme
- 1 sprig of dill
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Using a medium sauce pot, add orzo and water or vegetable stock, bring to a gentle boil, add salt and simmer for 8-10 minutes and drain. Always can follow package instructions and cook until al denta.
- In a cast iron pan, heat olive oil over medium heat. Add salmon and fry for 4-5 minutes on each side until golden in colour and firm to touch. Remove from heat and set aside.
- In a large skillet over medium heat, cook bacon until crispy. Transfer to a plate. Leave the rendered bacon fat in the skillet, and add a tablespoon of olive oil if needed. Add the leeks and sauté for 3-4 minutes, once it starts to soften, add garlic and Brussel sprouts to the skillet with cut side down, sauté for 5 minutes until golden brown.
- Stir in the vegetable or chicken broth, spinach and cherry tomatoes if using. Add the thyme and season. Bring to a boil then reduce to simmer, and cook for 5 minutes. Some of the liquid will reduce. Return the bacon back into the skillet and add the orzo and dill, stirring in all the ingredients. Season with salt and pepper.
- Break salmon into bite side pieces and add to serving dishes. Garnish with the extra dill. Serve warm as a light lunch or as a side.
