Creamy Lemon & Garlic Orzo with Salmon

Serves 1
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Directions

  1. 1Remove the salmon skin, cube into large bite-sized chunks, and pat dry.
  2. 2Remove the salmon skin, cube into large bite-sized chunks, and pat dry.
  3. 3Remove the salmon skin, cube into large bite-sized chunks, and pat dry.
  4. 4Mix 1 tbsp olive oil, salt, black pepper, garlic powder, Italian seasoning, paprika, Dijon mustard, and lemon juice in a bowl.
  5. 5Mix 1 tbsp olive oil, salt, black pepper, garlic powder, Italian seasoning, paprika, Dijon mustard, and lemon juice in a bowl.
  6. 6Mix 1 tbsp olive oil, salt, black pepper, garlic powder, Italian seasoning, paprika, Dijon mustard, and lemon juice in a bowl.
  7. 7Toss the salmon cubes in the marinade until well coated.
  8. 8Toss the salmon cubes in the marinade until well coated.
  9. 9Toss the salmon cubes in the marinade until well coated.
  10. 10Heat a large pan with 2 tbsp olive oil over medium-high heat.
  11. 11Heat a large pan with 2 tbsp olive oil over medium-high heat.
  12. 12Heat a large pan with 2 tbsp olive oil over medium-high heat.
  13. 13Add the salmon and cook for 3–4 minutes per side until a golden crust has formed.
  14. 14Add the salmon and cook for 3–4 minutes per side until a golden crust has formed.
  15. 15Add the salmon and cook for 3–4 minutes per side until a golden crust has formed.
  16. 16During the last 2–3 minutes, baste the salmon with 2 tbsp of unsalted butter by spooning it over the fish.
  17. 17During the last 2–3 minutes, baste the salmon with 2 tbsp of unsalted butter by spooning it over the fish.
  18. 18During the last 2–3 minutes, baste the salmon with 2 tbsp of unsalted butter by spooning it over the fish.
  19. 19Remove the salmon from the pan.
  20. 20Remove the salmon from the pan.
  21. 21Remove the salmon from the pan.
  22. 22Deglaze the pan with 1/4 cup cooking wine and cook off for 2 minutes (if using).
  23. 23Deglaze the pan with 1/4 cup cooking wine and cook off for 2 minutes (if using).
  24. 24Deglaze the pan with 1/4 cup cooking wine and cook off for 2 minutes (if using).
  25. 25Add a splash of oil and butter to the pan, then sauté the minced shallots for 2–3 minutes.
  26. 26Add a splash of oil and butter to the pan, then sauté the minced shallots for 2–3 minutes.
  27. 27Add a splash of oil and butter to the pan, then sauté the minced shallots for 2–3 minutes.
  28. 28Add minced garlic and cook for 1 minute.
  29. 29Add minced garlic and cook for 1 minute.
  30. 30Add minced garlic and cook for 1 minute.
  31. 31Add 1 cup of orzo and toast for 1–2 minutes.
  32. 32Add 1 cup of orzo and toast for 1–2 minutes.
  33. 33Add 1 cup of orzo and toast for 1–2 minutes.
  34. 34Pour in 2 1/4 cups of chicken stock and bring to a simmer.
  35. 35Pour in 2 1/4 cups of chicken stock and bring to a simmer.
  36. 36Pour in 2 1/4 cups of chicken stock and bring to a simmer.
  37. 37Cover with a lid and stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed.
  38. 38Cover with a lid and stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed.
  39. 39Cover with a lid and stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed.
  40. 40Stir in 1/2 cup heavy cream, 3 tbsp butter, 1/2 cup mozzarella (if using), and 1/2 cup parmesan cheese.
  41. 41Stir in 1/2 cup heavy cream, 3 tbsp butter, 1/2 cup mozzarella (if using), and 1/2 cup parmesan cheese.
  42. 42Stir in 1/2 cup heavy cream, 3 tbsp butter, 1/2 cup mozzarella (if using), and 1/2 cup parmesan cheese.
  43. 43Let everything melt together into a creamy sauce.
  44. 44Let everything melt together into a creamy sauce.
  45. 45Let everything melt together into a creamy sauce.
  46. 46Add the juice of 1/2 lemon and 3 tbsp fresh chopped parsley, then give it a good stir.
  47. 47Add the juice of 1/2 lemon and 3 tbsp fresh chopped parsley, then give it a good stir.
  48. 48Add the juice of 1/2 lemon and 3 tbsp fresh chopped parsley, then give it a good stir.
  49. 49Nestle the cooked salmon cubes back on top of the orzo.
  50. 50Nestle the cooked salmon cubes back on top of the orzo.
  51. 51Nestle the cooked salmon cubes back on top of the orzo.
  52. 52Top off with a final flourish of parmesan and parsley.
  53. 53Top off with a final flourish of parmesan and parsley.
  54. 54Top off with a final flourish of parmesan and parsley.

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.25 cup cooking wine
  • 0.25 cup cooking wine
  • 0.25 cup cooking wine
  • 1 large shallot, minced
  • 1 large shallot, minced
  • 1 large shallot, minced
  • 7 garlic cloves, minced
  • 7 garlic cloves, minced
  • 7 garlic cloves, minced
  • 1 cup orzo
  • 1 cup orzo
  • 1 cup orzo
  • 2.25 cups low sodium chicken broth
  • 2.25 cups low sodium chicken broth
  • 2.25 cups low sodium chicken broth
  • 0.5 cup heavy cream, room temperature
  • 0.5 cup heavy cream, room temperature
  • 0.5 cup heavy cream, room temperature
  • 3 tbsp butter
  • 3 tbsp butter
  • 3 tbsp butter
  • 0.5 cup parmesan cheese
  • 0.5 cup parmesan cheese
  • 0.5 cup parmesan cheese
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 3 tbsp fresh chopped parsley
  • 3 tbsp fresh chopped parsley
  • 3 tbsp fresh chopped parsley
  • 0.5 cup mozzarella
  • 0.5 cup mozzarella
  • 0.5 cup mozzarella
  • 18 oz salmon, cubed
  • 18 oz salmon, cubed
  • 18 oz salmon, cubed
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 0.5 lemon juiced
  • 0.5 lemon juiced
  • 0.5 lemon juiced
  • 2 tbsp butter
  • 2 tbsp butter
  • 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.