Pan-Fried Salmon with Creamy Lemon Orzo
By Nicky Corbishley · kitchensanctuary.com
25 min4
Pan-seared salmon fillets nestled into creamy lemon orzo, finished with fresh parsley and lemon wedges.
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| prepPlace salmon fillets on a plate | ||||||
| pinch salt | Mix spice rub, coat salmon | Off heat, top with parsley, pepper & lemon, serve | ||||
| pinch garlic salt | ||||||
| 1/4 tsp black pepper | ||||||
| 1/8 tsp paprika | ||||||
| 1/2 tsp dried parsley | ||||||
| 30 ml olive oil | Heat oil & butter over medium-high | Pan-fry salmon 3–4 min until golden, remove | ||||
| 30 g unsalted butter | ||||||
| 2 cloves garlic, peeled and minced | Reduce heat to medium, cook garlic 30 sec | Add orzo, stir, add stock | Nestle salmon into orzo, bring to boil | Simmer 8–9 min until orzo al dente | Stir in cream, parmesan, lemon, salt & pepper | |
| 230 g + 2 tbsp dried orzo | ||||||
| 480 ml chicken stock | ||||||
| 60 ml double (heavy) cream | ||||||
| 75 g grated parmesan | ||||||
| zest of 1/2 a lemon | ||||||
| juice of 1/2 a lemon | ||||||
| 1/4 tsp salt | ||||||
| 1/2 tsp black pepper | ||||||
| small bunch fresh parsley, finely chopped | ||||||
| lemon wedges | ||||||
| black pepper | ||||||
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