Sauteed Salmon with Corn, Jalapeño, and Asparagus Orzo
One of our favorite stay-in date night meals to fix is orzo; it’s highly versatile, absorbs flavors very well, is easier to make than risotto with similar consistency, and doesn’t make a mess when you eat it like other pasta. Now, the important bits to take from this recipe are:
- How to make orzo; follow the template, and you can add your own flavors.
- How to properly sautee salmon (and most fish, for that matter)
First up, the orzo! So the pattern is simple:
- Sautee some aromatics
- Add a bit of wine to deglaze and add some acid
- Cook the orzo in a flavorful liquid
- Add some additional flavor at the end
For our dish, we’re going to sautee some shallots (or half an onion can be used if needed), jalapeños, and garlic for the aromatics. I’ve also learned that corn and thyme pair very well together, as do corn and any sort of green pepper (especially poblanos, but they require a bit more work, and I usually have jalapeños on hand), and the corn helps thicken as it cooks. You can use canned or frozen corn instead, but the fresh stuff is quite a bit better in both flavor and texture.
For the orzo, I’ve found that 3 oz of dried orzo is about right for 2 servings, and you need a cup and change of liquid for each 3 oz of orzo. Adding the asparagus at the end adds a nice bitterness and some texture, and parmigiano reggiano is always welcome!
Now, for the salmon! Again, a simple pattern:
- Preheat the pan on medium-high heat.
- Ensure the fish is dry on all sides; this helps it brown instead of steam when cooking.
- The skin tends to curl up when cooking, so cut some slits in the skin to help prevent that and ensure a nice, crispy skin. Slits should go along the fish perpendicular to the midline, so dark to light, about a half to a full inch apart. To make this easy, curl the fish up lightly in your hand and slice gently through the skin.
- Cook with the skin side up first on medium-high heat until you get some nice color, about 3 minutes, then reduce the heat to medium, flip, and cook until it’s done. This helps the subcutaneous fat render out, ensuring nice, crispy skin.
- When you add the fish to the pan, be sure to press it gently into the pan a bit, to help the fish adhere to the pan so it gets nice and golden brown.
Even if you don’t like the skin on the salmon, I recommend cooking it with the skin on, as it helps the salmon cook more evenly, and it’s really easy for people to eat the salmon off the skin.
Other tips and tricks:
- Wear gloves when cutting the jalapeños; you’ll thank me later.
- To cut the corn off the ear, set the corn upright on a paper towel, and go down the sides with a chef’s knife. The paper towel will help keep the corn from bouncing all over.
- Use an instant-read thermometer to tell you when the salmon is done; it’s not cheating, I promise.
Again, while this recipe is fine on its own, definitely experiment with different aromatics, cooking liquids, and other flavors. Chicken and shrimp also work well with orzo.
Sauteed Salmon with Corn, Jalapeño, and Asparagus Orzo
Ingredients
- 2 tbsp olive oil extra virgin, divided
- 1 shallot finely minced
- 1 jalapeño finely minced, seeds and membrane removed
- 2 cloves garlic minced
- ¼ c dry white wine such as Chardonnay
- 1 ear corn kernels removed
- 2 sprigs fresh thyme
- 1 c chicken broth lower sodium
- 3 oz dried orzo
- ¾ lb salmon divided into 2 servings
- salt
- black pepper freshly ground
- 6 stalks asparagus woody ends removed and cut into ½ inch pieces
- ¼ c heavy cream
- Parmigiano Reggiano grated
- lemon wedges for serving
Instructions
- Preheat a nonstick pan with a lid over medium heat. Add 1 tablespoon of the olive oil along with the shallot, jalapeno, garlic, and a pinch of salt; sautee for about 5 minutes. Add the white wine, corn, and thyme, and reduce by half. Add the chicken broth and orzo, season with salt and pepper, cover and bring to a boil, then reduce to a simmer and cook until orzo is al dente, about 10-12 minutes. If the liquid all evaporates beforehand, add a couple of tablespoons of water at a time as needed until the orzo is cooked.
- Meanwhile, preheat a cast iron or stainless steel pan over medium high heat. Cut slits in the salmon skin (about an inch apart), dry both sides, and season the top with salt and pepper, and the bottom with salt. When about 7 minutes remain, add the salmon and remaining olive oil to the pan, skin side up, pressing the fish into the pan, and cook for about 3 minutes. When about 5 minutes remain, add the asparagus and heavy cream to the orzo, mix, and cover. Once the orzo is done, taste and season with salt and pepper, then leave covered until ready to serve.
- Turn the heat on the fish pan down to medium, flip, and cook fish to desired doneness, about 130 °F for medium rare or 140 °F for medium.
- To plate, remove the thyme sprigs, add the parmigiano reggiano, and divide the orzo among 2 bowls or plates, from the middle to one edge. Place the salmon partially on top of the orzo and partially on the opposite side of the dish, skin side down. Serve with lemon wedges.