CALIFORNIA ASPARAGUS WITH SALMON AND LEMONY ORZO

4 tablespoons coriander seeds
1 teaspoon black peppercorns
2 teaspoons kosher salt (for use in coriander mix)
3 tablespoons freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon kosher salt (for use in pasta dressing)
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 pound orzo
6 salmon fillets, about 4 ounces each
1 tablespoon olive oil
1/4 cup minced fresh parsley leaves

In a medium saute pan, over medium heat, toast coriander seeds, stirring constantly, just until fragrant and beginning to brown. Immediately transfer seeds to a spice grinder or mortar and pestle. Add peppercorns and grind until fine. Stir in salt. Set aside.

In a large bowl, combine lemon juice, lemon zest, salt and pepper. Whisk to combine. Whisk in the olive oil. Set aside.

Bring a large saucepan of salted water to a boil over high heat. Add the asparagus and cook until tender-crisp (not limp), about 2 minutes. Transfer asparagus to a colander, refresh under cold running water to stop the cooking and drain well. Set aside a few of the pretty tips for garnish.

Cook the pasta according to package directions. Drain well. Allow to cool for 5 minutes. Pour the dressing over the orzo and stir to combine.

Heavily dust both sides of the salmon fillets with the spice mixture.

In a large saute pan, heat the olive oil over medium-high heat. Add salmon and cook until golden brown, about 3 minutes. Turn and cook until golden brown and the flesh is opaque, about 3 minutes more.

TO SERVE:
Stir the asparagus and parsley into the orzo. Divide the orzo evenly among 6 serving plates. Top each with a salmon fillet. Garnish with the reserved asparagus tips and serve immediately.

Serves 6
Source: California Asparagus Commission