Ingredients:

  • 4 Salmon Fillets, skin-on (approx. 6 oz or 170g each)
  • 1 teaspoon Kosher Salt, plus more for finishing
  • 1/2 teaspoon Freshly Cracked Black Pepper
  • 2 tablespoons High Heat Oil (Grapeseed, Canola, or Avocado)
  • 1 tablespoon Unsalted Butter (for basting)
  • 2-3 sprigs Fresh Thyme or Rosemary
  • 1 cup Orzo Pasta (Risoni)
  • 3 cups Low-Sodium Chicken or Vegetable Stock
  • 2 tablespoons Unsalted Butter (for orzo base)
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, minced
  • 1 tablespoon Lemon Zest (zest of 1 large lemon)
  • 2 tablespoons Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, chopped
  • 1 tablespoon Fresh Dill, chopped (optional)
  • 1/4 cup Grated Parmesan Cheese
  • Salt and Pepper, to taste

Instructions:

  1. In the medium saucepan, melt 1 Tbsp of butter over medium heat. Add the minced shallot and cook until softened (3-4 minutes). Add garlic and cook for 1 minute until fragrant.
  2. Add the orzo pasta and sauté for 1 minute. Pour in the chicken stock. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 8–10 minutes, or until the liquid is absorbed and the orzo is al dente.
  3. Remove from heat. Stir in the remaining 1 Tbsp of butter, lemon zest, lemon juice, Parmesan cheese, and all chopped herbs. Season generously with salt and pepper. Cover and keep warm.
  4. Place the salmon fillets skin-side up on paper towels and pat them thoroughly dry. Season the flesh (non-skin) side lightly with salt and pepper.
  5. Place the heavy-bottomed skillet over high heat. Add the 2 Tbsp of high heat oil until shimmering. Place the salmon fillets skin-side down in the hot pan. Press down gently for the first 15 seconds to ensure full contact.
  6. Reduce the heat to medium-high. Cook undisturbed for 4–6 minutes until the skin is deeply golden brown and crisp.
  7. Flip the salmon. Drop the 1 Tbsp of cold butter and herb sprigs into the pan. Tilt the pan and use a spoon to continuously baste the melted butter and pan juices over the exposed flesh for 1–2 minutes, until the salmon reaches 140°F (60°C) internally.
  8. Transfer the salmon immediately to a wire rack, skin-side up, to rest for 2 minutes. Spoon the Lemon Orzo onto the centre of each plate. Gently place a crispy-skinned salmon fillet on top. Finish with a final squeeze of fresh lemon juice or a pinch of fresh dill.