Serves 1
Directions
- 1Remove the salmon skin, cube into large bite-sized chunks, and pat dry.
- 2Mix 1 tbsp olive oil, salt, black pepper, garlic powder, Italian seasoning, paprika, Dijon mustard, and lemon juice in a bowl.
- 3Toss the salmon cubes in the marinade until well coated.
- 4Heat a large pan with 2 tbsp olive oil over medium-high heat.
- 5Add the salmon and cook for 3–4 minutes per side until a golden crust has formed.
- 6During the last 2–3 minutes, baste the salmon with 2 tbsp of unsalted butter by spooning it over the fish.
- 7Remove the salmon from the pan.
- 8Deglaze the pan with 1/4 cup cooking wine and cook off for 2 minutes (if using).
- 9Add a splash of oil and butter to the pan, then sauté the minced shallots for 2–3 minutes.
- 10Add minced garlic and cook for 1 minute.
- 11Add 1 cup of orzo and toast for 1–2 minutes.
- 12Pour in 2 1/4 cups of chicken stock and bring to a simmer.
- 13Cover with a lid and stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed.
- 14Stir in 1/2 cup heavy cream, 3 tbsp butter, 1/2 cup mozzarella (if using), and 1/2 cup parmesan cheese.
- 15Let everything melt together into a creamy sauce.
- 16Add the juice of 1/2 lemon and 3 tbsp fresh chopped parsley, then give it a good stir.
- 17Nestle the cooked salmon cubes back on top of the orzo.
- 18Top off with a final flourish of parmesan and parsley.
Ingredients
- 1 tbsp olive oil
- 0.25 cup cooking wine
- 1 large shallot, minced
- 7 garlic cloves, minced
- 1 cup orzo
- 2.25 cups low sodium chicken broth
- 0.5 cup heavy cream, room temperature
- 3 tbsp butter
- 0.5 cup parmesan cheese
- 0.5 lemon juice
- 3 tbsp fresh chopped parsley
- 0.5 cup mozzarella
- 18 oz salmon, cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tsp paprika
- 1 tbsp Dijon mustard
- 0.5 lemon juiced
- 2 tbsp butter
Equipment
large pantongsknifespatula
Tips
- Marinate the salmon for as long as you wish.
- Cook the orzo until al dente and most liquid is absorbed, ensuring it's creamy and not soupy.
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