Pistachio Crusted Salmon with Strawberry Balsamic Glaze over Orzo Summer Salad

Cook the orzo in lightly salted boiling water according to package instructions for al dente. Then drain and allow to cool to room temperature. Put it into a bowl and toss with remaining salad ingredients. Set aside.

Add the strawberries and balsamic vinegar into a food processor or blender and process until smooth. Add this into a saucepan with the honey. Bring mixture to a boil, then reduce heat to medium and simmer, stirring frequently, until reduced and thickened. This will take about 15 minutes (can be made up to five days ahead of time). When done remove from heat and set aside.

Add the pistachios to a food processor and process until they resemble breadcrumbs, about 3 minutes. Add the breadcrumbs in with the pistachios and pulse a few times to combine. Add this into a small bowl.

Heat the olive oil in a large skillet over medium-high heat (too hot and the salmon will burn before it cooks through).

Place the salmon into the pistachio mixture (non-skin side down), pressing the pistachio mixture into the salmon. Place the salmon into the pan, pistachio side down, allowing to cook until golden brown. Then flip and cook on the skin side until cooked through. It will take about 3-4 minutes on each side, but will also depend on fish thickness and how done you like your fish.

Divide the salad between four plates, add the salmon on top of the salad and drizzle with balsamic glaze.