Serves 4

Ingredients

Honey and Mustard Orzo

• 300g orzo
• 1 tbsp. CHEF Approved rapeseed oil
• 5 tbsp. CHEF Approved Honey and Mustard Dressing 
• ½ Tsp CHEF Approved garlic salt 
• 1 tsp CHEF Approved dried parsley

Tomato and Baby Cucumber Salad

• 500g heritage tomatoes
• 5 baby cucumber
• 1 tbsp. Fairway approved white wine vinegar 
• 1 tbsp CHEF Approved rapeseed oil 

Salmon

• 4 CHEF Approved salmon fillets 
• 50g butter 

Garnish

• Fresh dill 
• One lemon 
• Pinch CHEF Approved sea salt 
• CHEF Approved black pepper

Method 

1. Cook the orzo in boiling, salted water for around 8 mins, until al dente. Drain and rinse in cold water.
2. Stir in the one tablespoon of oil, the honey and mustard dressing, dried parsley and the garlic salt.  Stir well and set aside.
3. Make the salad by chopping the tomatoes and cucumber. Add one tablespoon each of  white wine vinegar and rapeseed oil. Season to taste with sea salt black pepper. 
4. Heat the butter in a frying pan until it starts to foam. Season the CHEF Approved salmon fillets generously both sides with salt and black pepper. Ensure the side skin has been removed from in the pan first and cook for 3 minutes until golden. Flip over and fry the other side for 2 mins, spooning the foaming butter over the fillets as you cook them. 
5. Assemble the orzo and salad onto plates, place a salmon fillet on each plate with some fresh lemon and dill to garnish.