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Salmon with Creamy Corn Orzo Recipe

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3.9 from 55 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This Salmon with Creamy Corn Orzo recipe offers a delightful combination of tender, pan-seared salmon filets paired with a rich and flavorful creamy corn orzo. The dish features aromatic shallots and garlic, toasted orzo simmered with white wine and broth, finished with creamy coconut milk and sun-dried tomatoes for depth and texture. Perfect for a balanced and comforting 30-minute meal that serves four.

Ingredients

Salmon

  • 2 Tbsp olive oil (divided)
  • 4 salmon filets (skin-on)
  • ¼ tsp sea salt
  • ⅛ tsp pepper

Aromatics & Sauce

  • 1 shallot, finely diced
  • 2 garlic cloves, minced
  • 16 oz corn (fresh or canned)
  • 1 cup orzo
  • ½ cup white wine
  • 2 cups broth (vegetable or chicken)
  • ½ cup full-fat coconut milk
  • ¼ cup sun-dried tomatoes, finely chopped
  • ⅓ cup grated Parmesan (optional)

Instructions

  1. Cook the salmon: Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the salmon filets skin side down in the skillet, then season with sea salt and pepper. Cook for 4 to 6 minutes until the salmon is opaque halfway up the sides. Flip the filets and cook for an additional 3 to 5 minutes until fully cooked through. Remove the salmon from the skillet and set aside.
  2. Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the finely diced shallot and minced garlic to the pan and sauté until soft and fragrant, about 2 to 3 minutes.
  3. Toast orzo and add corn: Add the corn and orzo to the skillet and toast them together for 1 to 2 minutes, stirring frequently to prevent burning and to develop flavor.
  4. Simmer with liquids: Pour in the white wine and cook until reduced by half, about 2 to 3 minutes. Lower the heat to medium-low and add the broth. Let the mixture simmer, stirring occasionally, for 6 to 10 minutes or until most of the liquid is absorbed and the orzo is nearly tender.
  5. Finish the sauce: Stir in the coconut milk and chopped sun-dried tomatoes. Continue cooking until the orzo is al dente and the sauce is creamy, about 2 to 3 minutes. Remove from heat.
  6. Serve: Fold in the grated Parmesan cheese if using, allowing it to melt into the sauce. Nestle the salmon filets back into the skillet to rewarm for a minute. Serve generous scoops of the creamy corn orzo alongside the salmon and enjoy immediately.

Notes

  • Fresh or canned corn can be used depending on availability; fresh corn offers a sweeter taste.
  • Full-fat coconut milk adds creaminess and a subtle coconut flavor; substitute with heavy cream if preferred.
  • Parmesan cheese is optional but provides a nice salty, umami boost.
  • Ensure to not overcook the salmon to keep it moist and tender.
  • White wine reduction adds depth but can be omitted for a non-alcoholic version by replacing with extra broth and a splash of lemon juice.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://eatwithdiane.com/salmon-with-creamy-corn-orzo-recipe/