Orzo with Salmon, Capers, and Feta

• 400g orzo
• 240g salmon, cut into cubes
• 5 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 large garlic clove, finely chopped
• 100g fresh dill, finely chopped
• 1 shot white wine
• 80g feta, crumbled by hand
• 1 teaspoon salt
• 1/3 teaspoon black pepper
• 1/2 vegetable stock cube
• 1 level teaspoon turmeric
• 1/3 cup capers (koutrouvi)

For Cooking

• 1 liter water, approximately

For Serving

• sweet red pepper, finely chopped

1. In a non-stick pot, add the olive oil, then the onion and garlic to sauté. Next, add the dill and stir for a few seconds.
2. Add the salmon just until it changes color, season with salt and pepper, then add the wine to the ingredients and stir gently.
3. Remove the salmon pieces to a plate and set them aside. In the pot, add the orzo and turmeric and stir to combine the ingredients.
4. Add the water and vegetable stock, and let our orzo come to a boil and cook, stirring occasionally. After about 10 minutes, add the feta, capers, and the salmon we had set aside, and stir gently. If our dish needs more water to cook, add accordingly.
5. Let it cook for another 10-15 minutes. Serve on plates, with extra crumbled feta and a little finely chopped red pepper.