Creamy Sun-Dried Tomato Salmon & Orzo

Serves:  4

Preparation:  10 minutes

Cooking Time:  30 minutes

Category:  Fish

Plan: Best result to serve immediately it is cooked

Difficulty:  Easy

Course: Main

Cuisine: Fish & Pasta, Mediterranean

This is a Guest Recipe by Laura Rege of Delish.com published 28th March 2023.

An amazingly tasty dish, easy to prepare and packed full of flavour.  I imagine you could substitute the salmon with chicken or turkey breast or even Quorn for a vegetarian option.   Orzo is a relatively new discovery for me and it is a type of pasta that is shaped like rice and the texture is great.    This dish makes a wonderful sauce and incorporates a superb combination of herbs and wine to make it feel sophisticated and moreish.

Ingredients

• 4 x salmon fillets (we used Wild Sock-eyed Atlantic Salmon)
• Sea Salt
• Freshly ground black pepper
• 3 tablespoons olive oil (or instead use the oil from sun blush tomatoes for extra flavour)
• 4 x banana shallots, finely sliced
• 8 oz / 225g (1¼ cups) Orzo
• 3 cloves of garlic, peeled and minced
• 1 teaspoon of dried Italian herbs
• Wine glass of dry white wine
• 2 cups vegetable or fish stock
• 1½ cup water
• ¾ cup thinly sliced sun dried tomatoes
• ⅓ cup of double cream (we used Elmlea Vegetarian cream
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley

To Garnish

• Fresh chopped chives
• Fresh chopped coriander

Method

1. Season the salmon and sauté, skin side down, in olive oil or sun dried tomato oil in a frying pan.   Cook on one side only until opaque two thirds of the way through the fillet, remove and set aside covered in foil on a warm plate.
   
   
2. Now add more oil to the pan together with the shallots until softened, but not browned.
   
   
3. Add the Orzo and the garlic, stir well for about two minutes.
   
   
4. Now add the wine and cook off the alcohol (to remove bitter after taste) for a couple of minutes, stirring constantly.
   
   
5. Add the fish or vegetable stock and sun dried tomatoes together with the Italian dried herbs and mix well.
   
   
6. Simmer on the stove for 10 - 14 minutes until liquid is absorbed and the Orzo is tender, but do not allow to overcook.
   
   
7. Remove from the heat, add the cream and basil and adjust the seasoning to taste.
   
   
8. Place the salmon fillets, skin side up, nestled into the Orzo mixture and top with fresh herbs.
   
   
9. Serve with fresh seasonal vegetables or a simple green salad.
   
   
10. Hot crusty rolls will help to wipe the last delicious creamy bits from your plate!