Ingredients
- 1 lb Salmon
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 small Shallots
- 3 cloves Garlic
- 1 cup Anna Orzo
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained
- 2 tsp Cento Italian Seasoning
- ½ tsp Paprika
- ¼ tsp Cento Crushed Red Pepper
- 1 ½ cup Cento Organic Vegetable Stock
- 1 cup Heavy Cream
- 4 tbsp Parmesan Cheese, shredded
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Pat dry salmon fillets and seasoning them with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the seasoned salmon fillets in the skillet, skin side down, and sear them for about 3-4 minutes until the skin is crispy and browned. Flip the fillets and sear the other side for an additional 4 minutes, or until the salmon is cooked through (125 F) and flakes easily with a fork. Remove the salmon fillets from the skillet and set them aside. In the same skillet, add the diced shallots and sauté until they become translucent. Stir in the chopped garlic and cook for another minute until aromatic. Add uncooked orzo to the skillet and toast for about 2 minutes, stirring constantly, until it becomes lightly golden. Add sun dried tomatoes to the skillet along with Italian seasoning, paprika, and red pepper flakes. Stir everything together. Pour in vegetable stock and bring it to a boil. Reduce the heat to low and simmer for about 10-12 minutes, or until the orzo is cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking. Stir in heavy cream and Parmesan cheese. Cook for an additional 2 minutes until the cream is heated through and the cheese is melted. Serve the seared salmon fillets on top of a bed of the creamy orzo mixture. Serves 2-4.
