Print

Creamed Corn Orzo with Salmon Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 8 reviews

Creamed Corn Orzo with Salmon is a rich and comforting dish that combines juicy, seared salmon fillets with tender orzo pasta cooked in a creamy corn and Parmesan sauce. Infused with fresh garlic, onions, and aromatic thyme, and finished with a hint of lemon juice, this recipe delivers a delightful blend of flavors and textures perfect for a weeknight dinner or a special meal.

Ingredients

Salmon and Seasoning

  • 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

Vegetables and Aromatics

  • 4 garlic cloves (minced)
  • 1 yellow onion (finely chopped)
  • ½ tsp salt
  • 1 tsp black pepper
  • 3 sprigs of thyme (more for serving)
  • 3 ears corn

Orzo and Sauce

  • 1 cup orzo
  • 2 ½ cups chicken broth
  • 1 cup grated Parmesan
  • 1 tbsp lemon juice
  • 1 cup heavy cream
  • Chili flakes for serving (optional)

Instructions

  1. Seasoning: Pat the salmon fillets dry with a paper towel. Season both sides with salt, garlic powder, and Cajun seasoning to enhance the flavor.
  2. Preparation: Grate the Parmesan, finely chop the onion, and mince the garlic. These preparations are crucial for smooth cooking and balanced taste.
  3. Cleaning: Shuck the corn by removing the husks and silks. Cut each cob in half to manage easily when removing kernels.
  4. Shaving Corn Kernels: Hold a halved ear of corn upright on your cutting board, steadying the tapered end. Use a large sharp knife to shave the kernels down the cob in long strips. Repeat for all ears of corn to obtain fresh corn kernels.
  5. Searing Salmon: Heat olive oil and butter in a large nonstick pan or skillet over medium-high heat. Add the seasoned salmon fillets and sear them for 3-4 minutes on each side, forming a golden crust. Remove the salmon from the skillet and set aside to rest.
  6. Sautéing Aromatics: Reduce heat to medium, then add minced garlic and chopped onion to the pan. Cook until soft and fragrant, about 2 minutes. Stir in salt, black pepper, and thyme leaves to build flavor.
  7. Toasting Orzo and Corn: Add the orzo pasta and fresh corn kernels to the pan. Toast them together for about 1 minute, allowing the orzo to absorb some of the aromas and begin browning slightly.
  8. Simmering: Pour in chicken broth and bring the mixture to a boil. Once boiling, reduce heat to medium-low to maintain a gentle simmer. Cook uncovered, stirring frequently, until the orzo is almost al dente and most liquid has absorbed, approximately 10 minutes.
  9. Finishing the Sauce: Stir in grated Parmesan cheese, then add the heavy cream and lemon juice. Simmer the sauce gently for 2 minutes to thicken and meld flavors.
  10. Combining Salmon: Return the seared salmon fillets to the skillet with the creamed orzo and corn. Simmer together for an additional 2-3 minutes until the salmon is heated through and infused with the creamy sauce.
  11. Serving: Garnish the dish with fresh thyme sprigs, extra black pepper, and optional chili flakes for a touch of heat. Serve immediately and enjoy the harmonious flavors.

Notes

  • For best results, use fresh ears of corn as canned corn will alter the flavor and texture.
  • Adjust Cajun seasoning quantity to control the spice level of the salmon.
  • If you prefer, substitute chicken broth with vegetable broth for a lighter taste.
  • To make it gluten-free, use gluten-free orzo pasta or substitute with rice or quinoa.
  • Leftovers keep well in the refrigerator for up to 2 days; reheat gently to avoid drying out the salmon.

Find it online: https://bitezly.com/creamed-corn-orzo-with-salmon-recipe/