Tuscan Salmon with Lemony Orzo

                                                

We try and eat salmon once a week and I'm always looking for new ways to make it.  This recipe is a keeper, it's delicious!  The recipe comes from the blog The View From Great Island.  I halved the recipe and made a few changes, but you can find the original recipe here.  

 

* Important to prep all ingredients before you start, then the dish will come together in about 30 minutes.  This way the orzo and salmon finish cooking at the same time and dinner is served.

                                    

Ingredients:  (2 servings)

• 1 Tbsp olive oil
• 1 Tbsp butter
• 2 salmon fillet (skin on preferably, searing the skin will add flavor to the dish and keep the salmon moist - can take off after it's cook if you don't like skin) 
• sea salt/ or kosher salt
• smoked paprika
• 1 shallot finely diced (about 1/4 cup)
• 1 cloves garlic finely minced or put through a press
• 1/4 cup white wine
• 1/2 cup orzo
• 2 cups chicken broth
• 1 Tbsp lemon juice fresh squeezed
• 1/8 tsp turmeric
• 3 ounces fresh baby spinach or a few handfuls.
• 1/4 cup sun dried tomatoes sliced thinly
• 1/4 cup Parmesan cheese grated

Instructions

• Preheat the oven 350.
• Season the salmon lightly with salt and a sprinkle of smoked paprika.
  
• Heat the olive oil and butter over medium high heat in a nonstick skillet. Place the salmon in the skillet and sear for an about 3-4 minutes on each side to get a little crust going.  Transfer the salmon to a sheet pan (I like to put it skin side up) and set in a 350 oven to finish cooking while you finish the rest of the dish. Transfer it carefully as it can be delicate.
  
• To the skillet on medium heat add the minced shallot and sauté for 1 minutes.  Add garlic to the skillet and sauté for another minute.  Add the wine to the pan and stir to let it evaporate down.  Then add the orzo and continue for another minute or so, stirring constantly.
  
• Now add the chicken broth, lemon juice, sun dried tomatoes and pinch of turmeric to the pan. Stir well and bring to a gentle boil. Cook, uncovered, for about 10-15 minutes, or until the orzo is tender and has absorbed 3/4 of the liquid. Stir in the spinach until it wilts and then stir in the Parmesan cheese. If you need to adjust the consistency of the sauce you can thicken it with more grated Parmesan, or thin it down with more chicken stock. (We like it to be a little saucy)
  
• To serve, divide orzo on two plates and serve with cooked Salmon.  If you need to check if salmon is done it should registers 145F in the thickest part.
• Tuscan salmon is a cook and serve recipe, in other words, don't plan on making it ahead because the orzo pasta will soak up the sauce as it sits.

Note: 

* Easily doubled for 4 servings.

All the ingredients prepped 

Sauté salmon flesh side down first.  

Keeping the skin on adds flavor to the dish and keeps salmon moist.  

Transfer salmon to the oven to finish cooking.  I like to line pan with parchment for easy cleanup.  I also like to cook skin side up so that I can remove the skin easier when cooked.  

Once the shallots and garlic have sautéed add the wine.

Let the wine cook down until almost evaporated.  

Add the orzo, sauté for minute or two and then add broth, lemon juice and turmeric, cook 10-15 minutes until tender.

Once the orzo is tender, the sauce has thickened but still is a little saucy.  Add more chicken stock if your orzo has absorbed all the liquid.

Perfectly cooked, saucy but not too saucy.

While the orzo cooked, the salmon is also ready at the same time. At this point take off the skin if you don't like.  I don't like the skin and my husband keeps his on.  You do you :)

Serve!