THIS IS SO COOL! MY SALMON-CURRY ORZOTTO-CHICKPEAS POKE BOWL! MAKE IT TODAY.

This is a simple dish that I make often, simply because it is easy and fast to make, healthy and super delicious! Furthermore, what about the price per serving? Ridiculous!
 
 
Category:  Entrée
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $9.05 or $4.53 per serving
Difficulty Level:  Easy
Allergens, Other:  Contains wheat 
Servings: 2 +
 
Ingredients
2 salmon steaks, skin removed ($4.50)
1 tsp. Roasted garlic and herbs seasoning (.20)
3 large garlic cloves, minced (.20)
1 tbsp. Smoked Paprika (.15)
2 c. beef stock ($1.20)
1 c. Orzo (.65)
½ tbsp. Curry powder (.15)
1 frozen sofrito cube (.20)
2 tbsp. Angie’s basting olive oil (.40)
1 can of chickpeas, drained, rinsed and drained again ($1.00)
1 lemon (.40)
 
Directions

• Clean, cut and season the fish with 1 tsp. Roasted garlic and herbs seasoning and 1 tbsp. my basting olive oil. Refrigerate.
• Mince the garlic, add some to the salmon and whatever is left sauté in 1 tbsp. of my basting oil. Then, add the Orzo and stir for about 3 minutes.
• Now, add the stock, curry powder and paprika and I cube of frozen sofrito and bring to a boil, cover and cook until tender, adding more broth as needed to keep it flaky moist, about 15 minutes.
• Meantime, sauté the salmon cubes until golden in its own marinate. Remove from the skillet and set aside to rest for 3 minutes.
• In the same skillet with the salmon marinate leftover, season the (drained and rinsed, drained again) chickpeas to-taste and sauté briefly until golden.
• To plate in the bowls, scoop a couple of spoons of orzotto, in one side add ½ the salmon cubes and on the opposite side, scoop in the chickpeas. Squeeze lemon juice on top of each serving and leave a couple of slices to garnish. (You can also add Feta cheese (optional) if you like.)

 
    Done!
 Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil