Salmon lemon orzo
Ingredients
Salmon:
- 4 salmon fillets
- Pinch of salt
- Pinch of garlic salt
- ¼ tsp black pepper
- ⅛ tsp paprika
- ½ tsp dried parsley
Orzo:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 230 g (1 cup + 2 tbsp) dried orzo
- 480 ml (2 cups) chicken stock
- 60 ml (¼ cup) heavy cream
- 75 g (¾ cup) grated parmesan
- Zest and juice of ½ lemon
- ¼ tsp salt
- ½ tsp black pepper
To serve:
- Fresh parsley, chopped
- Lemon wedges
- Black pepper
Utensils
- Large frying pan (skillet)
- Knife and chopping board
- Wooden spoon
- Tongs
Information
Cost: $$$
Preparation time: 35 minutes
Yield: 4 servings (300g each)
Preparation Method
- Season salmon: Place the salmon fillets on a plate. Mix together salt, garlic salt, pepper, paprika, and dried parsley. Sprinkle on top of the salmon and press gently.
- Cook salmon: Heat olive oil and butter in a large frying pan over medium-high heat. Add the salmon fillets skin-side-up and cook 3–4 minutes until golden. Remove to a plate, skin-side-down.
- Cook garlic and orzo: Reduce heat to medium, add garlic, and cook 30 seconds. Add orzo, stir, then add chicken stock. Bring to a boil, then reduce heat and simmer 8–9 minutes, stirring occasionally, until al dente. Use tongs to move the salmon and stir the orzo underneath to prevent sticking.
- Finish orzo: Stir in cream, parmesan, lemon zest, lemon juice, salt, and pepper.
- Serve: Turn off heat, sprinkle parsley and black pepper, arrange lemon wedges in the pan, and serve hot.