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Creamy Salmon Risoni (Orzo)

A reason to risoni.
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Prep Time:10 minutes
Cook Time:20 minutes
Course: Main Course
Servings: 2

Ingredients

  • 2 fresh salmon fillets (approx 250 grams/ 9") skin on or skin off
  • ½ onion, chopped
  • 2 cloves garlic, minced (I like garlic)
  • 6 ish capers, rinsed
  • ¾ cup chicken stock
  • ¾ cup cream Portions are 1:1:1 stock/cream/risoni
  • ¾ cup dried risoni (orzo)
  • ½ cup frozen peas
  • handful baby spinach
  • fresh herbs of your choosing (I used basil & parsley in the photos)
  • 1 tbsp parmesan, grated (can have more)
  • lemon juice
  • olive oil
  • salt, pepper

Instructions

  • Preheat oven to 230℃/446℉.
  • Season salmon with salt and pepper and a little lemon juice. Place on baking paper on baking tray. Drizzle with olive oil and bake for 12 minutes.
  • While salmon is baking, in large saucepan, fry onion until translucent. Add garlic until fragrant. Then capers.
  • Add in stock, cream and risoni. Stir to mix. Bring to boil, lower heat and cook for 10 minutes, stirring frequently. Don't worry if it looks like there's too much liquid, it will continue to absorb the stock and cream.
  • Just before 10 minutes is up, add frozen peas, baby spinach, parmesan, lemon juice and herbs. Cook for another minute or so until peas are done and spinach is wilted.
  • Season and serve with salmon on top. Garnish with more herbs.
    • If you don't have fresh salmon, you can use tinned. Serve risoni mix into bowls and top with tinned salmon, or stir through the tinned salmon to warm before adding garnish. Of course you can omit the salmon and load with more vegetables for a creamy vegetarian dish.