Creamy orzo with sun-dried tomatoes, spinach, garlic, plenty of Parmesan and pan-fried salmon.
Orzo – or risoni, as it is also called – is a rice-shaped pasta. It tastes wonderful and is perfect cooked risotto-style.
Comfort food with lovely flavour and endless possibilities for variation.
Orzo à la Marry Me Chicken topped with juicy pan-fried salmon – a really good combination.
Cooking the orzo
I cook my orzo the way I cook a risotto – that is, over a low heat, adding the stock gradually.
The texture is simply delicious, and the sauce around it turns soft and creamy.
This orzo with garlic, spinach and sun-dried tomatoes can also be served with chicken, pork tenderloin or a piece of white fish.
Creamy orzo with salmon
Recipe for Marry Me-style orzo with salmon – orzo with sun-dried tomatoes, spinach and salmon.
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Ingredients
- 4 fillets salmon
- 400 g orzo (risoni)
- 1-2 shallots, finely chopped
- 3 cloves garlic, grated or crushed
- 140 g sun-dried tomatoes, roughly chopped (keep the oil)
- 100 ml white wine (optional)
- 700-800 ml chicken stock
- 100 ml whipping cream (38% fat) or cooking cream
- 75 g Parmesan, finely grated
- 10 sprigs fresh basil, leaves only
- 100 g fresh spinach
- Oil
- Salt and freshly ground pepper
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Method
- Season the salmon with salt and pepper – you can leave the skin on.Set aside until it is time to fry it.
- Heat a deep frying pan and fry the shallots and garlic in a good glug of oil until the shallots are translucent. Then stir in the sun-dried tomatoes.Use the oil from the sun-dried tomatoes if you can – it has plenty of flavour.
- Pour in the white wine and let it reduce slightly, then stir in the orzo.
- Add 600 ml of the stock and cook it a little like a risotto. – Stir regularly and add more stock as you go.
- Meanwhile, fry the salmon. Heat a frying pan and fry the salmon in a little oil over a fairly high heat for about 3 minutes on each side, – depending on thickness. I fry the flesh side first, pressing lightly on the skin side with a palette knife as it cooks – that gives a lovely golden crust. Then turn the pieces and fry for about 3 minutes on the skin side.Take the pan off the heat or set the salmon aside on a plate until the orzo is ready.
- When the orzo is almost tender – after about 15-18 minutes – add the cream and the Parmesan. Heat through and season to taste with salt and freshly ground pepper.
- Cook until you have the consistency you want, adding a little more stock if needed.
- Finally, fold the basil and spinach into the orzo and serve with the salmon on top and plenty of freshly ground pepper.
Nutrition
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Kan man lave det i forvejen, og så varme “saucen” senere?
Hej Connie
Ja det kan du godt, bare sørg for ikke at over tilberede orzoen 🙂
Warm wishes, Dianna
Virkelig lækker
Hej Kirsten
Hvor er det dejligt du skriver det, tusind tak for de søde ord 🙂
Warm wishes, Dianna
Er der en bestemt salat du kan anbefale som tilbehør til retten
Hej Mia
Jeg ville gå med en simpel rucolasalat – f.eks. med tomater, parmesan og balsamico.
Eller en broccolini salat med bagte tomater. En bønnesalat med citron og smør vil også være lækkert til 🙂
Kh Dianan
Hvor køber du orzo henne?
Hej Rebekka
Jeg køber dem gerne i Kvickly 🙂 Netto har også lige haft dem på spot – de hedder også risini 🙂
Warm wishes, Dianna
Soltørrede tomater i fremgangsmåden men ikke i ingrediens listen. Hvor meget soltørrede tomater skal der bruges?
Hej Nina
Beklager de manglede – det er 140 gram, og rettet nu 🙂
Warm wishes, Dianna