One-Pan Creamy Salmon & Orzo
Dive into this irresistible one-pan wonder! Succulent salmon, rich in omega-3s, nestled in a creamy, zesty lemon and garlic orzo. It's pure comfort in a bowl, guaranteed to make your taste buds sing!
Ingredients
chicken broth540 ml
shallot1 whole
garlic cloves7 clove
mozzarella60 g
extra virgin olive oil4 tbsp
cooking wine60 mloptional
orzo250 g
double cream120 ml
butter71 g
parmesan cheese60 g
lemon1 whole
parsley9 tspchopped, optional
salmon540 gcubed
salt2 pinch
black pepper2 pinch
garlic powder1 tsp
italian seasoning1 tsp
paprika2 tsp
dijon mustard3 tsp
Instructions
Chef's Tips
For an extra depth of flavour, marinate the salmon for at least 30 minutes, or even overnight in the refrigerator.
If you don't have cooking wine, you can substitute it with an equal amount of chicken broth or vegetable broth for deglazing.
To ensure the orzo is perfectly creamy, keep an eye on the liquid level and stir frequently during cooking. If it becomes too thick, add a splash more broth or water.
Prepare and Marinate the Salmon
Remove the skin from the salmon fillets and cut the fish into large bite-sized chunks. Pat the salmon pieces thoroughly dry using kitchen paper. In a separate bowl, combine a drizzle of extra virgin olive oil, salt, black pepper, garlic powder, Italian seasoning, paprika, Dijon mustard, and the juice from half a lemon. Add the salmon cubes to this mixture, toss gently to coat, and allow to marinate for a minimum of 15 minutes.
Sear the Salmon
Heat a large frying pan over a medium-high heat and add a generous drizzle of extra virgin olive oil. Carefully place the marinated salmon into the hot pan and cook for 2 to 3 minutes on each side until a nice golden crust forms, ensuring the salmon remains slightly undercooked in the centre. During the final 2 to 3 minutes of cooking, add about half of the total butter to the pan and baste the salmon by spooning the melted butter over the fish. Once seared, remove the salmon from the pan and set it aside.
Prepare Aromatics
Finely chop one shallot and mince the garlic cloves.
Sauté Aromatics and Deglaze
If using, pour the cooking wine into the hot pan to deglaze, scraping up any browned bits from the bottom, and cook for 2 minutes. Add some extra virgin olive oil and a small knob of butter to the pan. Add the chopped shallot to the pan, sautéing for 2 to 3 minutes until softened. Add the minced garlic cloves and cook for 1 minute until fragrant.
Toast and Cook the Orzo
Add the orzo pasta to the pan with the aromatics and toast for 1 to 2 minutes, stirring continuously. Pour in the chicken broth and bring the mixture up to a gentle simmer. Cover the pan with a lid and cook for approximately 10 minutes, stirring occasionally, until the orzo is cooked al dente and most of the liquid has been absorbed.
Create the Creamy Sauce Base
Stir the double cream, the remaining butter, and the mozzarella into the cooked orzo. Continue stirring until the cheese has melted into a rich, creamy sauce. Grate the zest of the remaining half lemon and stir it in, along with the juice of the remaining half lemon.
Finish the Orzo Flavouring
Finely chop fresh parsley. Stir the grated Parmesan cheese and the chopped parsley into the creamy orzo mixture until well combined.
Combine and Serve
Gently nestle the seared salmon cubes back on top of the creamy orzo mixture in the pan. Serve immediately, topping the dish with an extra sprinkle of Parmesan cheese and a final garnish of fresh parsley.
