Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon smoked paprika (5ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon unsalted butter (15g)
  • 1 medium shallot, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 cup orzo pasta (approximately 100g)
  • 2 cups vegetable broth (475ml)
  • 2 cups fresh corn kernels (from about 3-4 ears of corn) OR 2 cups frozen corn, thawed (240g)
  • 1/2 cup heavy cream (120ml)
  • 1/4 cup grated Parmesan cheese (30g), plus more for serving
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon lemon juice (15ml) (optional, but brightens the dish)

Instructions:

  1. Preheat oven to 400°F (200°C). Pat salmon dry, drizzle with olive oil, and season with paprika, garlic powder, salt, and pepper.
  2. Heat a small skillet over medium-high heat. Sear salmon skin-side down (if using skin) for 3-4 minutes until crispy. Flip and cook for another 2-3 minutes, or until cooked through/reaches an internal temperature of 145°F (63°C). Remove from pan and set aside to rest. Alternatively bake the salmon for 10-15 minutes in oven.
  3. Melt butter in a large skillet or Dutch oven over medium heat. Add shallot and cook until softened. Add garlic and cook until fragrant.
  4. Add orzo to the skillet and toast for 1-2 minutes.
  5. Pour in vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook until orzo is tender and most of the liquid is absorbed. Stir in corn kernels.
  6. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste. Add lemon juice if using.
  7. Flake salmon gently with fork and add back to the skillet, or serve on top of the Creamed Corn Orzo. Garnish with fresh chives and extra Parmesan cheese. Serve immediately.