Creamy Sun-dried Tomato, Salmon Orzo

Directions

1. 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.
2. 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.
3. 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.