Creamy Orzo with Salmon
Serves 1
Directions
- 1Season salmon fillets with pepper noir, sea salt, oregano, smoky paprika, lemony crusty breadcrumbs, and chili dust.
- 2Roll the salmon fillets in the seasoning until they are coated.
- 3Chop white onion, garlic, red bell pepper, red onion, and chilies.
- 4Add oil to a pan and place the seasoned salmon fillets skin-side down.
- 5Cook until the skin is crispy, then place the salmon in a warm oven to wait.
- 6Sauté the chopped white onion, red onion, red bell pepper, and garlic in the same pan.
- 7Add the residual salmon spice for extra flavor.
- 8Add Thomas purée, fresh tomatoes, and deglaze with vegetable stock in cubic form.
- 9Add orzo to the pan and let it mingle with the concentrated flavors.
- 10Add more water and soften the orzo by bubbling it away for 10-13 minutes, stirring regularly.
- 11Chop basil.
- 12Remove the salmon from the oven.
- 13Add chopped basil to the orzo.
- 14Add creme fraiche, the juice of a lemon, and crumbled feta to the orzo, then mix through.
- 15Serve the creamy orzo on a bowl plate with the salmon on top.
- 16Garnish with more crumbled feta and large basil leaves.
Ingredients
- pepper noir
- salt from a sea
- oregano
- smoky paprika
- lemon crusty breadcrumbs
- chili dust
- salmon fillets
- white onion
- garlic
- red bell pepper
- red onion
- chilli
- oil
- Thomas pur A
- fresh tomatoes
- vegetable stock
- orzo
- water
- basil
- cream fraiche
- lemon
- feta
Equipment
pepper millplateteaspoonbowlknifecutting boardpantongsovenwooden spoonpot holderbowl plate
Tips
- Stir the orzo quite a bit to prevent it from sticking to the pan.
- Place the salmon in a warm oven (around 100 degrees) to prevent overcooking while preparing the orzo.
- Use the residual salmon spice for extra flavor in the orzo.
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