I'm surprised one of the usual culprits hasn't started this thread already.
Last night I wanted to get rid of some leftovers, so I made orzo and threw it into a sauce of sweet orange bell pepper sauteed in butter and EVO, chicken stock, bit of light cream, pitted and chopped Moroccan sun-dried olives, roasted salmon, fresh tarragon, and squeezed fresh lemon over it at the end. Sounds busy, but somehow it worked.
Was an excellent match with '03 Moreau Chablis GC Valmur (lots of apple and mineral flavours with citrus in the background, and mostly lemon/lime on the finish, very clean, around 90 pts. I will buy a couple more bottles of this to put down for a couple years).