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1
Cook the orzo in lightly salted boiling water according to package instructions for al dente.
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2
Then drain and allow to cool to room temperature.
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3
Put it into a bowl and toss with remaining salad ingredients.
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4
Set aside.
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5
Add the strawberries and balsamic vinegar into a food processor or blender and process until smooth.
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6
Add this into a saucepan with the honey.
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7
Bring mixture to a boil, then reduce heat to medium and simmer, stirring frequently, until reduced and thickened.
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8
This will take about 15 minutes (can be made up to five days ahead of time).
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9
When done remove from heat and set aside.
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10
Add the pistachios to a food processor and process until they resemble breadcrumbs, about 3 minutes.
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11
Add the breadcrumbs in with the pistachios and pulse a few times to combine.
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12
Add this into a small bowl.
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13
Heat the olive oil in a large skillet over medium-high heat (too hot and the salmon will burn before it cooks through).
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14
Place the salmon into the pistachio mixture (non-skin side down), pressing the pistachio mixture into the salmon.
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15
Place the salmon into the pan, pistachio side down, allowing to cook until golden brown.
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16
Then flip and cook on the skin side until cooked through.
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17
It will take about 3-4 minutes on each side, but will also depend on fish thickness and how done you like your fish.
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18
Divide the salad between four plates, add the salmon on top of the salad and drizzle with balsamic glaze.
