Creamy Salmon Orzo with Spinach and Roasted Peppers

Instructions

1. 1

   Chop the onion and mince the garlic. Use four raw, boneless, skinless salmon portions weighing 150 g each, approximately 2.5 cm thick. Pat them dry without rinsing, then season with the paprika, salt and black pepper.

2. 2

   Heat a 30 cm/12-inch deep skillet with a capacity of at least 3 litres over medium-high heat for 2 minutes. Add 2 tbsp olive oil, then sear the salmon for 3 minutes on the first side and 1 minute on the second. Transfer to a plate; the fish will finish cooking in the skillet later.

3. 3

   Reduce the heat to medium and add the remaining 2 tbsp olive oil and the onion. Cook for 4–5 minutes, stirring, until softened. Stir in the garlic and Italian seasoning for 30 seconds, then add the dry orzo and stir for 1 minute.

4. 4

   Pour in the ready-to-use chicken stock and scrape up the browned bits. Bring to a simmer, then cook uncovered over medium-low heat for 8–10 minutes, stirring frequently, until the orzo is slightly firm and much of the stock has been absorbed. Meanwhile, drain jarred roasted red pepper and weigh out 150 g, then chop it; grate the Parmesan and rinse and drain the spinach.

5. 5

   Stir the cream, roasted pepper and spinach into the orzo. Cook for 1–2 minutes, stirring, until the spinach starts to wilt. Nestle the salmon into the orzo and cover the skillet.

6. 6

   Cook over low heat for 4–6 minutes, until the orzo is tender and the thickest part of each salmon portion reaches 63°C/145°F on a food thermometer. Check the orzo around the fish once during cooking and stir gently to prevent sticking. Continue gently cooking if the fish has not reached temperature.

7. 7

   Turn off the heat and gently stir the Parmesan and lemon juice into the orzo around the salmon. Let stand uncovered for 2 minutes before dividing between four plates.