Marry Me Salmon Orzo
By Emily Carter
Ingredients
Salmon:
- 4 fillets ~150g ·
- ½ tsp salt ·
- ¼ tsp pepper ·
- ½ tsp smoked paprika ·
- ½ tsp garlic powder ·
- 1 tsp olive oil
Sauce:
- 2 tbsp tomato jar oil ·
- 4 garlic cloves ·
- 1 tbsp double-concentrated tomato paste ·
- ⅓ cup sun-dried tomatoes ·
- ½ cup white wine ·
- 2 cups stock ·
- 1 cup heavy cream 36%+ after orzo ·
- ½ cup block Parmesan off heat ·
- 2 handfuls spinach ·
- ¼ tsp red pepper flakes ·
- ½ tsp Italian seasoning ·
- zest of 1 lemon off heat ·
- ¼ cup fresh basil off heat
Orzo:
- 1 cup / 200g dry
Instructions
- Pat salmon dry. Season. Sear skin-down 4 min. Flip 2 min to 125°F. Rest 3 min. Flake.
- Same pan garlic 60 sec. Tomato paste 90 sec. Sun-dried tomatoes 30 sec. Wine reduces by 90 sec. Add stock.
- Add dry orzo. Stir 30 sec. Simmer medium-low 10 to 12 min, stirring every 2 min.
- Reduce to low. Add cream + seasonings. Simmer 3 min. Add spinach wilt for 60 sec. Off heat Parmesan in 3 stages. Add lemon zest.
- Fold salmon in gently. Basil off heat. Serve immediately.
Notes
Fishy taste: Lemon zest not added or added too early. Always off heat after Parmesan. Orzo sticking: Stir every 2 minutes. Heat at medium-low after adding stock. Sauce too thin: Salmon released more moisture than expected. Simmer 2 extra minutes before cream. Canned salmon: Skip searing. Add Parmesan at Step 4