Creamy Sun-dried Tomato and NZ Salmon Orzo

INGREDIENTS:

• 4 x NZ salmon fillets (skin-on)

• Salt

• Freshly ground black pepper

• 3 tbsp extra-virgin olive oil, divided

• 1 large shallot, halved lengthwise, thinly sliced crosswise

• 1 and 1/2 cup orzo 

• 3 cloves garlic, finely chopped

• 1/2 cup dry white wine, such as Sauvignon Blanc

• 2 cup vegetable broth

• 1 1/2 cup water

• 3/4 cup thinly sliced drained oil-packed sun-dried tomatoes

• 1/2 tsp dried Italian seasoning

• 1/3 cup heavy cream

• 2 tbsp chopped fresh basil, plus more for serving

Recipe credit: Man Can Cook NZ - Daniel Rankin - https://www.mancancook.co.nz/

METHOD:

Season salmon all over with salt and pepper.

In large, deep skillet over medium heat, heat 2 tablespoons oil. Add salmon skin side down and cook until fish flakes easily with a fork, about 5 minutes per side. Transfer salmon to a plate; discard excess oil in skillet.

In same skillet over medium-high heat, heat remaining 1 tablespoon 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 Italian seasoning. 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 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 serve and enjoy!