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One-Pot Creamy Orzo & SalmonOne-Pot Creamy Orzo & Salmon

One-Pot Creamy Orzo & Salmon

Creamy and garlicky with just a hint of citrus, this dish is everything you want in a salmon dinner. The orzo’s small size and delicate texture deliver just the right amount of pasta per bite. The flaky salmon is a delight to eat, especially accompanied by bright, fresh parsley and Parmesan. The best part of this jack-of-all-trades? It comes together quickly and easily. Consider dinner handled.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: One-Pot Creamy Salmon & Orzo
One-Pot Creamy Orzo & Salmon
Prep Time15 Minutes
Servings2
Cook Time25 Minutes
Ingredients
2 - 6-ounce salmon fillets, skin removed
1 ½ teaspoons kosher salt, divided
¼ teaspoon L&B Hungarian Paprika
2 tablespoons L&B Extra Virgin Olive Oil, divided
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1 cup orzo
1 ½ cups unsalted chicken stock
¼ cup heavy cream
¾ cup grated Parmesan cheese
Chopped fresh parsley, to garnish
Directions
  1. Heat a large skillet over medium-high heat. Season the salmon on both sides with ½ teaspoon salt and the paprika. Add 1 tablespoon olive oil to the pan and swirl to coat. Sear the salmon on one side until golden brown, about 4 minutes. Remove from pan and set aside.
  2. Add the remaining 1 tablespoon olive oil, shallot and garlic to the pan. Cook, stirring constantly, until starting to soften, 4 minutes. Add the orzo and remaining 1 teaspoon salt to the pan and stir to combine. 
  3. Pour in the chicken stock and bring to a simmer, stirring occasionally. Return the salmon to the pan, seared side up. Lower the heat to maintain a simmer and cook until the salmon and orzo are cooked through and liquid has evaporated, 8 to 12 minutes. 
  4. Remove the salmon from the pan and stir in the heavy cream and Parmesan until the cheese is melted, about 2 minutes. 
  5. Remove from heat; top orzo with the salmon and garnish with parsley. Serve warm. 
15 minutes
Prep Time
25 minutes
Cook Time
2
Servings

Directions

  1. Heat a large skillet over medium-high heat. Season the salmon on both sides with ½ teaspoon salt and the paprika. Add 1 tablespoon olive oil to the pan and swirl to coat. Sear the salmon on one side until golden brown, about 4 minutes. Remove from pan and set aside.
  2. Add the remaining 1 tablespoon olive oil, shallot and garlic to the pan. Cook, stirring constantly, until starting to soften, 4 minutes. Add the orzo and remaining 1 teaspoon salt to the pan and stir to combine. 
  3. Pour in the chicken stock and bring to a simmer, stirring occasionally. Return the salmon to the pan, seared side up. Lower the heat to maintain a simmer and cook until the salmon and orzo are cooked through and liquid has evaporated, 8 to 12 minutes. 
  4. Remove the salmon from the pan and stir in the heavy cream and Parmesan until the cheese is melted, about 2 minutes. 
  5. Remove from heat; top orzo with the salmon and garnish with parsley. Serve warm.