Description
A flavorful and creamy one-pan meal featuring tender seared salmon served over a luscious creamed corn orzo, infused with Parmesan, fresh thyme, and a touch of Cajun seasoning for a delightful balance of creaminess and spice.
Ingredients
Scale
Salmon
- 4 skinless salmon fillets
- Salt, to taste
- Garlic powder, to taste
- Cajun seasoning, to taste
Orzo and Creamed Corn
- 1 cup orzo
- 3 ears corn, kernels cut off the cob
- 2 ½ cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 small onion, chopped
- Salt and black pepper, to taste
- Fresh thyme leaves, about 1 teaspoon
For Garnish (Optional)
- Fresh herbs (such as parsley or thyme)
- Chili flakes
Instructions
- Season the Salmon: Generously season the skinless salmon fillets with salt, garlic powder, and Cajun seasoning to infuse bold flavors into the fish.
- Prepare the Corn: Shuck the ears of corn and carefully cut the kernels off the cob to use fresh corn kernels in the dish.
- Sear the Salmon: Heat a large nonstick skillet over medium-high heat and sear the salmon fillets until they develop a golden-brown crust on both sides. Once cooked, remove the salmon from the skillet and set aside to keep warm.
- Sauté Aromatics and Toast Orzo: In the same skillet, add minced garlic and chopped onion. Cook until fragrant and softened. Then stir in salt, black pepper, fresh thyme leaves, orzo pasta, and the fresh corn kernels. Toast this mixture for about 1 minute to enhance the flavors.
- Simmer Orzo: Pour in the chicken broth and bring to a simmer. Allow the mixture to cook uncovered until the orzo is nearly al dente, absorbing most of the broth and becoming tender, approximately 8-10 minutes.
- Create Creamed Orzo: Stir in the grated Parmesan cheese, heavy cream, and freshly squeezed lemon juice. Mix well to form a rich, creamy base.
- Reheat Salmon: Return the seared salmon fillets to the skillet nestled atop the creamy orzo mixture and heat gently until warmed through.
- Serve: Plate the creamed corn orzo topped with salmon and garnish with fresh herbs and optional chili flakes for a pop of color and heat.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor or to make it pescatarian friendly.
- Adjust the Cajun seasoning according to your preferred spice level.
- Use low-fat cream or half-and-half to reduce fat content, though this will slightly alter the creaminess.
- For a gluten-free option, use gluten-free orzo or substitute with rice or quinoa.
- Leftovers keep well in the fridge for up to 2 days but are best enjoyed fresh.
