Ingredients

The following ingredients have 4 Servings
  • 4 salmon fillets
  • 1 Pinch salt
  • 1 Pinch garlic salt
  • ¼ tsp black pepper
  • 1/8 tsp paprika
  • ½ tsp dried parsley
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic (, peeled and minced)
  • 230 g (1 cup plus 2 tbsp) dried orzo
  • 480 ml (2 cups) chicken stock
  • 60 ml (1/4 cup) double (heavy) cream
  • 75 g (3/4 cup) grated parmesan
  • Zest and juice of 1/2 a lemon
  • ¼ tsp salt
  • ½ tsp black pepper
  • Small bunch fresh parsley (, finely chopped)
  • Lemon wedges
  • Black pepper

Instruction

  • Place the salmon fillets on a plate.
  • Mix together the salt, garlic salt, pepper, paprika and dried parsley. Sprinkle onto the top of the salmon and pat it down, so it sticks.
  • Heat the oil and butter in a large frying pan (skillet), over a medium-high heat.
  • 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 and add the garlic to the pan. Cook for 30 seconds, stirring constantly, so the garlic doesn’t burn.
  • Add the dried orzo to the pan, stir with the garlic, then add the chicken stock and stir again.
  • Nestle the salmon fillets into the orzo, skin-side down.
  • Turn the heat back up to medium-high and bring to the boil, then turn the heat down 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, parmesan, lemon zest and juice, salt and pepper to the orzo and stir together.
  • Turn off the heat, sprinkle on the chopped parsley and a little black pepper. Arrange the lemon wedges in the pan, then serve.