Tuscan Salmon with Orzo Recipe
Pan-fried salmon with creamy sun dried tomato orzo and spinach. This 30 minute dinner is bursting with flavour and it's all cooked in one pan!
Servings: 4
Ingredients
Salmon and spice rub:
- 4 salmon fillets
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp paprika
- ½ tsp dried oregano
Orzo:
- 1 tsp oil (I use spray oil - about 5ml/1tsp)
- 1 tbsp unsalted butter
- 1 medium onion peeled and thinly sliced
- 2 cloves garlic peeled and minced
- ¼ tsp salt
- ½ tsp black pepper
- 1 red bell pepper deseeded and sliced into strips
- 100 g (2/3 cup) sun-dried tomatoes roughly chopped
- 2 tbsp tomato puree (paste in USA)
- 230 g (1 cup + 2 tbsp) dried orzo
- 90 ml (1/3 cup) white wine
- 480 ml (2 cups) hot chicken stock
- 60 ml (1/4 cup) double (heavy) cream
- 50 g (1/2 cup) grated parmesan
- 60 g (2 packed cups) fresh baby spinach
To Serve:
- small bunch fresh parsley finely chopped
- black pepper
Instructions
- Place the salmon fillets on a plate.4 salmon fillets
- Mix together the salt, garlic salt, pepper, paprika, and dried oregano. Sprinkle onto the top of the salmon and pat it down, so it sticks.1/4 tsp salt, 1/4 tsp garlic powder, ¼ tsp black pepper, 1/4 tsp paprika, ½ tsp dried oregano
- Heat the oil and butter in a large frying pan (skillet), over a medium-high heat.1 tsp oil, 1 tbsp unsalted butter
- Add the salmon fillets, skin-side-up (so the part coated with the spice mix is in the oil).
- Cook for 3-4 minutes, until the salmon is golden brown, then remove the salmon from the pan and place on a plate, skin-side-down (we'll continue cooking it shortly).
- Turn the heat down to medium-low and the onion. Cook for 5 minutes, stirring often, until the onion softens (you may need to add a couple of sprays of oil if the pan is starting to look dry.1 medium onion
- Add the garlic, salt and pepper to the pan. Cook for 30 seconds, stirring constantly, so the garlic doesn’t burn. Then add the red pepper, sun-dried tomatoes and tomato puree to the pan. Stir and cook for one minute.2 cloves garlic, ¼ tsp salt, ½ tsp black pepper, 1 red bell pepper, 100 g (2/3 cup) sun-dried tomatoes, 2 tbsp tomato puree (paste in USA)
- Add the dried orzo to the pan, stir, then add the white wine. Stir again for a minute, so the orzo absorbs most of the white wine.230 g (1 cup + 2 tbsp) dried orzo, 90 ml (1/3 cup) white wine
- Stir in the chicken stock then nestle the salmon fillets into the orzo, skin-side down.480 ml (2 cups) hot chicken stock
- Turn the heat back up to medium-high and bring to the boil, then turn the heat down to low, place a lid on (or some foil) and simmer for 8-9 minutes, stirring occasionally, until the orzo is al dente (cooked, but with a little bite). You'll need to move the salmon with a set of tongs to stir the orzo underneath, so it doesn't stick to the pan.
- Add the cream and parmesan to the orzo and stir together. Nestle in the spinach and place the lid back on for 1-2 minutes, until the spinach wilts.60 ml (1/4 cup) double (heavy) cream, 50 g (1/2 cup) grated parmesan, 60 g (2 packed cups) fresh baby spinach
- Turn off the heat, ruffle up the orzo with the spinach and sprinkle on the chopped parsley and a little black pepper, then serve.small bunch fresh parsley, black pepper
Notes
Nutritional information is per serving (this recipe serves 4).
Nutrition
Calories: 635kcal | Carbohydrates: 65g | Protein: 42g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 1100mg | Fiber: 7g | Sugar: 15g
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