Ingredients:

  • 4 Salmon Fillets (approx. 175g / 6 oz each), skin on, pin bones removed
  • 1 tbsp (15 ml) High smoke point oil (e.g., grapeseed or refined avocado oil)
  • 1 tsp (5g) Kosher Salt
  • ½ tsp (2g) Freshly ground Black Pepper
  • 1 tbsp (15g) Unsalted Butter (for basting)
  • 225 g (8 oz) Orzo Pasta (risoni)
  • 950 ml (4 cups) Low-sodium Chicken or Vegetable Stock (warmed)
  • 1 tbsp (15 ml) Extra Virgin Olive Oil
  • 2 Cloves Garlic, finely minced
  • Zest of 1 large Lemon
  • Juice of 1 large Lemon (about 45 ml / 3 tbsp)
  • 2 tbsp (30g) Unsalted Butter
  • ½ cup (12g) Fresh Dill, finely chopped
  • ¼ cup (6g) Fresh Parsley, finely chopped
  • ¼ cup (30g) Finely grated Parmesan cheese
  • Salt and Pepper to taste

Instructions:

  1. Prep the Salmon: Pat the salmon fillets vigorously dry using paper towels. This is crucial for achieving crispy skin. Season the skin liberally with salt and pepper.
  2. Aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant (do not brown).
  3. Toast the Orzo: Add the dried orzo pasta to the saucepan and stir continuously for 1–2 minutes until the edges of the pasta turn slightly translucent. This step enhances the nutty flavour.
  4. Simmer: Pour 3 cups of the warmed stock over the orzo. Bring to a boil, then reduce heat to low, cover, and simmer for 8–10 minutes, or until the orzo is nearly tender (al dente). Stir occasionally to prevent sticking.
  5. Heat the Pan: While the orzo simmers, heat the high-smoke oil in the heavy-bottomed frying pan over high heat until it shimmers (just before it smokes).
  6. The Sear: Place the salmon fillets skin-side down into the hot oil, pressing lightly for the first 10 seconds to ensure full contact with the pan. Immediately reduce the heat to medium-high.
  7. Cook the Skin: Cook undisturbed for 3–4 minutes until the skin is beautifully golden brown and crispy, and the flesh has turned opaque about two-thirds of the way up the side.
  8. Finish Cooking: Flip the salmon fillets carefully. Add the tablespoon of butter to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter over the flesh side of the salmon for 1–2 minutes.
  9. Rest: Remove the salmon from the pan and let it rest on a cutting board or wire rack for 2–3 minutes while you finish the orzo.
  10. Check Consistency: Remove the lid from the orzo. If too dry, add the remaining stock until you reach a creamy, risotto-like consistency. Stir in the 2 tablespoons of butter until melted.
  11. Finishing Flavours: Take the saucepan off the heat. Stir in the lemon juice, lemon zest, Parmesan cheese, dill, and parsley. Taste and adjust seasoning with salt and pepper as needed.
  12. Plate Up: Spoon the lemon orzo onto warm serving plates. Carefully place one rested salmon fillet, crispy skin up, on top of the orzo. Drizzle with a tiny bit of extra virgin olive oil for presentation.