Citrus Oregano balsamic ·
Citrus Pantry Pairing ·
Easy and Quick ·
Featured ·
Gremolata olive oil ·
Healthy Options ·
Parmesan Spice blend ·
Potatoes Pastas and Grains ·
Seafood ·
Creamy Sun-dried Tomato, Salmon Orzo
Creamy Sun-dried Tomato, Salmon Orzo
10 minutes
30 minutes
Potatoes, Pastas and Grains
Ingredients
- 4 (6-oz.) salmon fillets
- Kosher salt & freshly ground black pepper
- 3 tablespoons Fustini's Gremolata olive oil, divided
- 1 tablespoon Fustini's Citrus Oregano balsamic
- 1 large shallot, halved lengthwise, thinly sliced crosswise
- 8 oz. orzo (about 1 1/4 c.)
- 3 garlic cloves, finely chopped
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 2 cups vegetable broth
- 1 1/2 cups water
- 3/4 cup thinly sliced drained oil-packed sun-dried tomatoes
- 1 tablespoon Fustini's Parmesan Spice blend
- 1/2 teaspoon oregano
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh basil, plus more for serving
Directions
- Season salmon all over with salt and pepper. In a large, deep skillet over medium heat, heat 2 tablespoons of olive oil. Add salmon skin side down and cook until fish flakes easily with a fork, about 5 minutes per side. Turn off the heat and drizzle with balsamic to create a glaze. Transfer salmon to a plate, discard excess liquid in the skillet.
- In the same skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil. Add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add orzo and garlic and cook, stirring occasionally, until garlic is softened and fragrant and orzo is lightly toasted, about 1 minute more. Add wine and cook, stirring, until evaporated, about 1 minute.
- Add broth, water, tomatoes, and seasonings. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, until liquid is mostly absorbed and the orzo is tender, 12 to 14 minutes. Remove from heat. Stir in cream and basil, season with salt and pepper. Return salmon to skillet and top with more basil before serving.
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