Creamed Corn Orzo Salmon (Print Version)
# Ingredients:
→ Seared Salmon
01 -
1 tbsp olive oil
02 -
1 tbsp unsalted butter
03 -
4 skinless salmon fillets
04 -
¼ tsp salt
05 -
1 tsp garlic powder
06 -
1 tbsp Cajun seasoning
→ Creamed Corn Orzo
07 -
4 garlic cloves, minced
08 -
1 yellow onion, finely chopped
09 -
½ tsp salt
10 -
1 tsp black pepper
11 -
3 sprigs of thyme, plus additional for serving
12 -
1 cup orzo
13 -
3 ears of corn, kernels shaved off
14 -
2 ½ cups chicken broth
15 -
1 cup grated Parmesan
16 -
1 tbsp lemon juice
17 -
1 cup heavy cream
18 -
Chili flakes for serving, optional
# Instructions:
01 -
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. Halve each cob, steady each piece on a cutting board, and shave the kernels using a large sharp knife.
02 -
Heat olive oil and unsalted butter over medium-high heat in a large nonstick pan or skillet. Add salmon fillets and sear for 3-4 minutes per side until golden. Remove from skillet and set aside.
03 -
Reduce heat to medium. Add garlic and onion to the skillet, cooking for about 2 minutes until soft and fragrant. Stir in salt, pepper, and thyme leaves.
04 -
Add orzo and corn kernels to the pan. Toast for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to medium-low to maintain a simmer. Cook uncovered for about 10 minutes, stirring frequently, until orzo is almost al dente and most of the liquid is absorbed.
05 -
Stir in grated Parmesan. Add heavy cream and lemon juice, allowing the mixture to simmer for 2 minutes.
06 -
Return salmon fillets to the skillet and simmer for 2-3 minutes until heated through. Garnish with thyme, black pepper, and chili flakes if desired. Serve immediately.
# Notes:
01 -
For best results, use fresh corn for enhanced flavor. If corn is out of season, substitute with 2 cups of frozen corn, thawed beforehand.