Pan Roasted Salmon with Orzo
Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: Chef John Kidd, LLCC Culinary Instructor
1-6 oz. salmon fillet
1/2 cup of orzo pasta
1 tablespoon of minced shallots
1 tablespoon of minced garlic
1/4 cup of heavy cream
1/4 cup of mascarpone cheese
1 tablespoon of finely minced fresh herbs -basil, parsley, or chives
Parmesan cheese for garnish
2 pints of cherry tomatoes, cut in half
1 tablespoon of finely minced fresh garlic
1 tablespoon of herbes de Provence
1/4 cup olive oil
1/4 cup of balsamic vinegar
Salt and pepper to taste
Notes- All salt used in this recipe is kosher salt. All pepper is freshly ground black.
Heat the oil in a medium saut� pan over medium high heat until very hot, season the salmon on both sides with salt & pepper, and place it in the hot oil. Sear the salmon for 3 to 4 minutes adjusting the heat as necessary to prevent burning, flip the fish and cook for an additional 1 to 2 minutes depending on the thickness of the filet. The fish should be medium rare to medium at this point. If you prefer your fish cooked more, place it in a preheated 350 degree oven for 3-4 more minutes.
Bring a pot of water to a rolling boil and add salt (the water should taste salty); a good ratio is a cup per gallon. Add the orzo and cook for 6 to 7 minutes or until al dente. Drain the orzo and drizzle with olive oil, refrigerate if not using right away. In a medium saut� pan, heat a tablespoon of olive oil or butter over medium heat. Add the minced shallots and garlic and cook gently for 2 minutes. Add the heavy cream and orzo. Cook gently until the cream is reduced and coats the pasta. Stir in the mascarpone cheese and adjust the seasoning with salt and pepper. Finish the pasta with the fresh herbs.
In a large mixing bowl, combine all the tomatoes, garlic, herbs, olive and vinegar. Allow to marinate for an hour or for up to a day. After the tomatoes have marinated, place them on a baking sheet with a roasting rack to keep them elevated above the pan. Place them into a 225 degree oven for 2 to 3 hours. They should be half their original size and partially dehydrated. Place them into a storage container and refrigerate. They will keep well for a week. This recipe makes more tomatoes than you will need for the dish; however, they are great to have on hand.
Place the orzo pasta in the center of a warm plate. Place the salmon on top of the pasta and garnish the dish with some of the tomatoes and the Parmesan cheese.
This recipe aired September 16, 2013.