Creamed Corn Orzo with Salmon
Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 skinless salmon fillets (skin removed)
- ¼ tsp salt
- 1 tsp garlic powder
- 1 tbsp Cajun seasoning
- 4 garlic cloves (minced)
- 1 yellow onion (finely chopped)
- ½ tsp salt
- 1 tsp black pepper
- 3 sprigs of thyme (more for serving)
- 1 cup orzo
- 3 ears corn
- 2 ½ cups chicken broth
- 1 cup grated Parmesan
- 1 tbsp lemon juice
- 1 cup heavy cream
- chili flakes for serving (optional)
Instructions
- Get your prep done before you start cooking. Pat the salmon fillets dry with a paper towel. Season both sides with salt, garlic powder and Cajun seasoning. Grate the Parmesan, finely chop the onion and mince the garlic.
- Shuck the corn, removing the husks and silks. Cut each cob in half to get 2 equal parts. Hold a halved ear of corn upright on your cutting board, steadying the tapered end against the board. Use a large sharp knife to shave the corn kernels from the cob, working in long strips down towards the bottom. Repeat the process with the remaining ears of corn.
- Heat oil and 1 tbsp butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.
- Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in salt, pepper and thyme leaves. Add orzo and corn kernels, toast for 1 minute.
- Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring frequently to keep the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 10 minutes.
- Stir in Parmesan. Next add cream and lemon juice, simmer for 2 minutes. Return salmon to the skillet and simmer everything for 2-3 more minutes or until the salmon is heated through.
- Top with thyme, black pepper and chili flakes. Enjoy!
Find it online: https://www.rapidrecipes.blog/creamed-corn-orzo-with-salmon/