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salmon and orzo

Sauteed Salmon with Corn, Jalapeño, and Asparagus Orzo

Salmon and orzo make for a quick and refined date night meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2
Calories 686 kcal

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.

Nutrition

Calories: 686kcalCarbohydrates: 40gProtein: 43gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gCholesterol: 130mgSodium: 4015mgPotassium: 1183mgFiber: 3gSugar: 5gVitamin A: 1005IUVitamin C: 15mgCalcium: 85mgIron: 4mg
Keyword orzo, pasta, salmon
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