Serves 1
Directions
- 1Cube the salmon and pat it dry.
- 2Mix 1 tablespoon of olive oil, salt, pepper, garlic powder, Italian seasoning, paprika, Dijon mustard, and 1/2 lemon juiced in a bowl.
- 3Toss the salmon cubes in the marinade until well coated.
- 4Heat a large pan with 2 tablespoons of 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 tablespoons of unsalted butter by spooning it over the fish.
- 7Remove the salmon from the pan.
- 8Deglaze the pan with 1/4 cup of cooking wine and cook off for 2 minutes.
- 9Add a splash of olive oil and 1 tablespoon of butter, then sauté the minced shallots for 2-3 minutes.
- 10Add minced garlic for 1 minute.
- 11Toast the orzo 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 of heavy cream, 2 tablespoons of butter, 1/2 cup of mozzarella (if using), and 1/2 cup of Parmesan cheese.
- 15Let everything melt together into a creamy sauce.
- 16Add the remaining lemon juice and 3 tablespoons of fresh chopped parsley, then give it a good stir.
- 17Nestle the salmon cubes back on top of the orzo.
- 18Top off with a final flourish of Parmesan and parsley.
Ingredients
- 540 g salmon
- 3 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 lemon juice
- 5 tbsp butter
- 0.25 cup cooking wine
- 1 large shallot
- 7 garlic cloves
- 1 cup orzo
- 2.25 cups low sodium chicken broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese
- 3 tbsp fresh chopped parsley
- 0.5 cup mozzarella
Equipment
pantongsknifecutting boardspoonsqueezer
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