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Cremet orzo med laks - Orzo med soltørrede tomater, spinat og laks
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Creamy orzo with salmon

Recipe for Marry Me-style orzo with salmon – orzo with sun-dried tomatoes, spinach and salmon.
Course Main course
Cuisine Italian
Nøgleord Easy pasta, Fish, Orzo, Orzo dishes
Total Time 25 minutes
Servings 4 servings
Calories 664kcal

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

Instructions

  • 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

Calories: 664kcal | Carbohydrates: 99g | Protein: 28g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 1022mg | Potassium: 1689mg | Fiber: 8g | Sugar: 18g | Vitamin A: 3300IU | Vitamin C: 22mg | Calcium: 340mg | Iron: 6mg