Creamed Corn Orzo with Salmon

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tbsp olive oil

1 tbsp unsalted butter

4 skinless salmon fillets (skin removed)

¼ tsp salt

1 tsp garlic powder

1 tbsp Cajun seasoning

4 garlic cloves (minced)

1 yellow onion (finely chopped)

½ tsp salt

1 tsp black pepper

3 sprigs of thyme (more for serving)

1 cup orzo

3 ears corn

2 ½ cups chicken broth

1 cup grated Parmesan

1 tbsp lemon juice

1 cup heavy cream

chili flakes for serving (optional)

Directions

seasoning

Get your prep done before you start cooking. Pat the salmon fillets dry with a paper towel. Season both sides with salt, garlic powder and Cajun seasoning. Grate the Parmesan, finely chop the onion and mince the garlic.

cleaning

Shuck the corn, removing the husks and silks. Cut each cob in half to get 2 equal parts. Hold a halved ear of corn upright on your cutting board, steadying the tapered end against the board. Use a large sharp knife to shave the corn kernels from the cob, working in long strips down towards the bottom. Repeat the process with the remaining ears of corn.

searing

Heat oil and 1 tbsp butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.

sautéing

Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in salt, pepper and thyme leaves. Add orzo and corn kernels, toast for 1 minute.

simmering

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring frequently to keep the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 10 minutes.

cooking

Stir in Parmesan. Next add cream and lemon juice, simmer for 2 minutes. Return salmon to the skillet and simmer everything for 2-3 more minutes or until the salmon is heated through.

serving

Top with thyme, black pepper and chili flakes. Enjoy!

Nutrition

• Calories: 825 kcal
• Total Fat: 48 g
• Saturated Fat: 22 g
• Unsaturated Fat: 21 g
• Trans Fat: 0.1 g
• Cholesterol: 193 mg
• Sodium: 1524 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 52 g