This week, I’m making a kefir green goddess warm salmon salad with orzo and lots of veg.I’m using Straus Family Creamery Organic Lowfat Kefir, and it’s truly the BEST dairy. Shiping actually exclusively gets his cream-top whole milk from there because of its taste, and their organic kefir is just as good in quality! The kefir in the green goddess not only brings a creamy and bright acidic flavor profile to the dish, but it’s also packed with high-quality protein and great cultures for your gut. For dairy lovers, like Shiping, the kefir is great on its own, but if you want to try the kefir in a more savory dish, I love to incorporate it into marinades and dressings. I hope you all try this recipe and love it just as much as I do!

The best parts about this recipe

• Fresh and bright with tangy kefir, basil, and lemon
• Packed with good fats, cultures, and fiber
• The leftover orzo is delicious for the next few days

Table of Contents

• Ingredient Notes
• How to make Kefir Green Goddess Warm Salmon Salad Step by Step
• Recipe and Cooking Tips
• Storage and Reheating
• Additions and Substitutions
• FAQ
• Video Tutorial
• The Recipe
• Looking for more similar recipes?

Ingredient Notes: 

Salmon – Use your favorite type of salmon. I use Atlantic or king salmon. Coho salmon, sockeye salmon, or even steelhead trout will also work.

Kefir – I use an organic low-fat plain kefir, which is a fermented dairy product that is comparable to drinkable yogurt. The kefir is blended with basil, scallions, honey, and lemon juice to make a delicious mixture that serves as both a salmon marinade as well as a dressing. Kefir has many cultures that are great for your gut health.

Orzo – Any short pasta would work here, but I like using orzo because it’s easy to eat with the vegetables and gets fully coated with all the flavors. This is usually found in dry pasta section of the grocery store.

How to make the Kefir Green Goddess Warm Salmon Salad – Step by Step:

Step 1: Bring a medium pot of water up to a boil. Once it’s up to a boil, add a big pinch of salt and the orzo. Cook according to package instructions, then drain and rinse the orzo.

Step 2: Prep all the vegetables and aromatics – thinly shave the fennel and zucchini, chop the kale, slice the snap peas on a bias, and trim the scallions for the green goddess.

Step 3: Make the kefir green goddess – add all the green goddess ingredients into a food processor or blender. Taste, adjust seasoning to your liking, and set aside half of this for the dressing.

Step 4: Portion the salmon and then with the remaining half of the green goddess, pour this into a bowl with the portioned salmon. Let marinate for 10 minutes.

Step 5: While the salmon is marinating, heat a large pan on medium-high heat. Add 2 tablespoons of olive oil and the kale. Give everything a mix, then add the fennel. Cook for another 2 minutes, then add the snap peas and zucchini. Cook for just one more minute, then season with kosher salt and black pepper. You will start to see the kale wilt down and some light browning on the fennel.

Step 6: Add the cooked veggies into a large bowl. Add the cooked and rinsed orzo into the same bowl along with the juice of half a lemon, another big pinch of salt, and the remaining 2 tablespoons of olive oil. Give everything a toss, then taste, adjust seasoning, and set aside.

Step 7: Now, sear the salmon on medium heat – you can cook the salmon however you usually like to cook salmon. Here, I’m searing it for ~ 3-4 minutes per side, flipping occasionally to prevent burning. You could also roast the salmon at 425 for 8-10 minutes.

Recipe & Cooking tips:

Tip 1 – Sear the salmon on medium heat. The kefir will create a really nice crust on the salmon, but it will also tend to burn more easily. Flip the salmon after just a couple minutes, and continue to check and flip the salmon every couple minutes until the inside reaches 135F.

Tip 2 – Start by cooking the Lacinato kale for a couple of minutes before adding the fennel. Add the zucchini and snap peas last and cook for just a minute on the heat before removing from the heat. You want the snap peas to still be crisp and tender in the orzo, and cooking them for just a minute will prevent them from getting mushy.

Storage and Reheating

Storage: Store the orzo and salmon in an airtight container for up to 3 days in the refrigerator. You can keep the kefir green goddess in a separate jar or container for up to 5 days.

Reheating: Gently reheat the salmon by adding it to a pan with a splash of water. Cook until warm, about 5 minutes. The orzo can be cooked in the same pan, or separately. If you’re in a pinch, microwave for 2 minutes with a damp paper towel over the top.

Substitutions

Substitutions:

• Salmon – Instead of salmon, you could also do this with chicken thighs or halibut.
• Orzo – Any short grain pasta would work, as would a pearled couscous.
• Vegetables – Any vegetable would work here, and you could simplify the variety of vegetables and just stick with 1-2. I’ve made this before with just asparagus or zucchini and it’s delicious!
• Kefir – Instead of kefir, you can use Straus Family Creamery Organic Whole Plain European-Style Yogurt. Straus Organic Whole Plain Greek yogurt would also work, but you may need to add a few tablespoons of water to get a thinner consistency.

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