Cheesy Orzo with Salmon
Recipe and photos by La Terra Fina
Ingredients
- 1 cup orzo pasta
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 2 cups kale, stems removed and chopped into small pieces
- 1 ½ cups chicken broth
- 1 10-oz container La Terra Fina Artichoke & Jalapeño Dip & Spread, divided
- ½ cup heavy cream or milk
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Salmon
- 4 salmon filets
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Lemon wedges (for serving)
Instructions
- Melt the butter in a large saucepan over medium heat, add the kale and cook for 2-3 minutes, or until it starts to wilt. Add in the garlic and cook for 1 minute until fragrant.
- Next, add the orzo and stir to toast the orzo for 2-3 minutes, stirring frequently, until it starts to turn golden.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 8-10 minutes, or until the orzo is tender and most of the broth is absorbed.
- Stir in 6 oz of the Artichoke & Jalapeño Dip & Spread and heavy cream. Cook for another 2-3 minutes over low heat, stirring frequently, until the dip is fully incorporated and the sauce is creamy.
- Add the Parmesan cheese, salt, and pepper, and stir until the cheese is melted. If the orzo is too thick, you can add a bit more cream or broth to reach your desired consistency.
- Remove the pan from the heat.
Salmon
- Pat the salmon dry with paper towels and season with olive oil, salt, pepper, garlic powder, and paprika.
- Preheat your grill or grill pan to medium-high heat (about 400°F).
- Place the salmon on the grill and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
Serve the dish with a filet of salmon on top of the orzo and garnish with a dollop of the remaining Artichoke & Jalapeño Dip & Spread and some chopped parsley.