Description
This recipe combines perfectly seared salmon fillets with a creamy, rich orzo and roasted red pepper sauce. It’s an elegant and fast weeknight meal that delivers vibrant flavor and a satisfying texture, perfect for a family dinner with minimal cleanup.
Ingredients
- 360 g (12.7 oz) salmon fillets, skin on or off
- 5 ml (1 tsp) olive oil, plus extra for cooking
- Salt and black pepper, to taste
- 160 g (1 cup) orzo pasta
- 1 small shallot, finely minced
- 2 cloves garlic, minced (divided)
- 480 ml (2 cups) vegetable broth
- 200 g (7 oz) jarred roasted red peppers, thoroughly drained
- 80 g (1/3 cup) crumbled feta cheese, plus 15 g (1 tbsp) for garnish
- 120 ml (1/2 cup) heavy cream
- 15 ml (1 tbsp) fresh lemon juice
- 5 g (1 tbsp) fresh oregano, finely chopped, plus extra for garnish
Instructions
- Prepare Sauce and Salmon: Pat salmon fillets dry and season generously with salt and pepper. In a blender, combine the drained roasted red peppers, 80 g feta cheese, 1 minced garlic clove, heavy cream, lemon juice, and a pinch of salt and pepper. Blend until completely smooth and creamy.
- Toast Orzo Base: Heat 5 ml olive oil in a medium saucepan over medium heat. Sauté the minced shallot and remaining minced garlic clove for 2-3 minutes until fragrant. Add the orzo pasta and toast for 1-2 minutes until slightly golden brown.
- Simmer Orzo: Pour vegetable broth into the saucepan with the orzo. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes, or until the liquid is absorbed and the orzo is al dente. Remove from heat, let stand 2 minutes, and stir in the chopped fresh oregano.
- Sear Salmon: While the orzo cooks, heat additional olive oil in a skillet over medium-high heat until hot. Place salmon fillets skin-side down and sear for 4-5 minutes until crisp and golden brown. Flip and cook for another 3-5 minutes, until cooked to desired doneness (135-140°F / 57-60°C for medium-rare).
- Warm Sauce and Plate: Gently warm the blended roasted red pepper sauce in a small saucepan over low heat. To plate, spoon orzo onto a wide plate, place the salmon fillet on top, and generously spoon the warm sauce over the dish. Garnish with reserved feta crumbles and extra oregano.
Notes
To achieve a crispy skin on the salmon, thoroughly pat the fillets dry before searing. For a lighter sauce, substitute half-and-half or whole milk for heavy cream. Add a splash of fresh lemon juice to the orzo before serving to keep flavors bright.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with orzo and sauce
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg