Description
This Creamed Corn Orzo with Salmon recipe combines tender, seared salmon fillets with a rich, creamy orzo studded with fresh corn kernels, Parmesan cheese, and fragrant herbs. Ready in just 30 minutes, it’s a comforting yet elegant one-pan meal ideal for weeknight dinners or special occasions.
Ingredients
For the Salmon:
- 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
For the Creamed Corn Orzo:
- 4 garlic cloves (minced)
- 1 yellow onion (finely chopped)
- ½ tsp salt
- 1 tsp black pepper
- 3 sprigs of thyme (more for serving)
- 1 cup orzo
- 3 ears corn
- 2 ½ cups chicken broth
- 1 cup grated Parmesan
- 1 tbsp lemon juice
- 1 cup heavy cream
- Chili flakes for serving (optional)
Instructions
- Seasoning: Pat the salmon fillets dry with a paper towel. Season both sides evenly with salt, garlic powder, and Cajun seasoning to enhance flavor.
- Preparation: Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves to have all ingredients ready before cooking.
- Corn Preparation: Shuck the ears of corn by removing the husks and silks. Cut each cob in half for easier handling. Stand each halved ear upright and use a large sharp knife to shave off the kernels in long strips, collecting them for the orzo.
- Searing the Salmon: Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Add the salmon fillets and sear for 3-4 minutes on each side until cooked through and golden brown. Remove from skillet and set aside.
- Sautéing Aromatics: Reduce heat to medium. Add minced garlic and chopped onion to the same skillet and cook for about 2 minutes or until soft and fragrant. Stir in salt, black pepper, and fresh thyme leaves.
- Toasting Orzo and Corn: Add the orzo and fresh corn kernels to the skillet, stirring and toasting them together for 1 minute to enhance their flavors.
- Simmering: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to medium-low to maintain a gentle simmer. Cook uncovered, stirring frequently to prevent sticking, until the orzo is almost al dente and most of the liquid has absorbed, about 10 minutes.
- Finishing the Sauce: Stir in the grated Parmesan cheese, then add the heavy cream and lemon juice. Continue simmering for 2 minutes to create a rich and creamy texture.
- Combining Salmon and Orzo: Return the seared salmon fillets to the skillet. Simmer together for 2-3 minutes until the salmon is heated through and flavors meld.
- Serving: Garnish with additional thyme sprigs, a sprinkle of black pepper, and optional chili flakes for a touch of heat. Serve immediately and enjoy!
Notes
- For a vegetarian version, substitute salmon with grilled mushrooms or tofu.
- Fresh corn gives the best flavor, but frozen corn can be used as an alternative.
- Adjust Cajun seasoning to taste depending on your spice preference.
- Use low-sodium chicken broth to control salt content if needed.
- Leftovers can be refrigerated for up to 2 days and gently reheated.
