Creamy Orzo with Salmon

Ingredients

• 300 g salmon (Cut into cubes)
• 1 el olive oil (For the marinade and frying)
• 30 g Grana Padano (Grated hard cheese; stir 1 tbsp into the salmon marinade and add the rest to the orzo or sprinkle it on top)
• 4 el dried Italian herbs (Divide between the marinade and the finished orzo; add extra to taste if desired)
• 400 g Italian stir-fry vegetables (Cut into bite-sized pieces if necessary)
• 200 g orzo (Uncooked)
• 250 ml vegetable stock (Keep extra stock on hand in case the orzo becomes too dry during cooking)
• 250 ml light cooking cream (Light cooking cream or a similar cooking dairy product)
• 250 ml tomato frito

Steps

1. 1

   Cut the salmon into evenly sized cubes. Mix the salmon with the olive oil, 1 tbsp of the Grana Padano, and some of the dried Italian herbs, so that all the cubes are lightly coated.

2. 2

   Heat a large, deep frying pan or sauté pan over medium heat. Briefly sear the marinated salmon until the outside is lightly browned; the salmon does not need to be fully cooked yet. Remove the salmon from the pan and set aside.

3. 3

   Add the Italian stir-fry vegetables to the same pan and fry for a few minutes until they begin to soften and become fragrant. If necessary, add a small splash of water if the pan is dry.

4. 4

   Add the uncooked orzo to the vegetables and stir well so that the grains are mixed with the vegetables.

5. 5

   Pour the vegetable stock, light cooking cream, and tomato frito into the pan. Stir everything well and bring the mixture to a boil.

6. 6

   Reduce the heat to low, cover the pan, and let the orzo simmer gently for 10–12 minutes. Stir regularly to prevent the orzo from sticking to the bottom. The orzo is ready when tender but still slightly al dente and the sauce is creamy.

7. 7

   Check the consistency during cooking. Add extra vegetable stock a little at a time if the orzo becomes too dry before it is cooked.

8. 8

   Return the seared salmon to the pan. Sprinkle over the remaining Italian herbs and the rest of the Grana Padano, and gently mix so the salmon does not fall apart. Heat everything briefly until the salmon is fully cooked and no longer translucent in the center.

9. 9

   Divide the creamy orzo with salmon among four plates and serve immediately.

Notes

The source lists the macros per serving (1/4): 492 kcal, 19 g fat, 52 g carbohydrates, and 30 g protein. The exact nutritional value may vary depending on the brand of cooking dairy product, tomato frito, vegetables, and salmon. Refrigerate leftovers and reheat gently with a splash of stock or water.

Nutrition per serving

• main course
• Italian
• one-pan dish
• quick to prepare
• salmon
• orzo
• creamy
• meal under 500 kcal