Description
This Creamed Corn Orzo with Salmon is a comforting and flavorful dish featuring tender seared salmon fillets served atop creamy orzo cooked with fresh corn kernels, garlic, onion, and Parmesan. Enhanced with a touch of Cajun seasoning for a subtle kick and finished with lemon juice and thyme, this meal offers a perfect balance of rich and fresh flavors. Ready in just 30 minutes, it’s an ideal weeknight dinner that’s both satisfying and elegant.
Ingredients
For the Salmon
- 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
For the Creamed Corn Orzo
- 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 cheese
- 1 tbsp lemon juice
- 1 cup heavy cream
- Chili flakes for serving (optional)
Instructions
- Prepare the Salmon and Seasonings: Pat the salmon fillets dry using a paper towel. Season both sides evenly with ¼ teaspoon salt, garlic powder, and Cajun seasoning. Grate the Parmesan cheese, finely chop the yellow onion, and mince the garlic cloves so everything is ready before cooking.
- Prepare the Corn: Shuck the ears of corn by removing husks and silks. Cut each ear in half. Hold each half upright on a cutting board and carefully shave the kernels off using a large, sharp knife, working downward. Repeat until all kernels are removed.
- Sear the Salmon: Heat olive oil and 1 tablespoon unsalted butter in a large nonstick skillet over medium-high heat. Add the seasoned salmon fillets and sear for 3-4 minutes per side until nicely browned and just cooked through. Remove from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium. Add the minced garlic and chopped onion to the skillet and sauté until soft and fragrant, about 2 minutes. Stir in ½ teaspoon salt, 1 teaspoon black pepper, and the thyme leaves.
- Toast Orzo and Corn: Add the orzo and fresh corn kernels to the skillet, stirring to coat and toast them for about 1 minute. This step enhances the flavor and texture.
- Simmer: Pour in 2 ½ cups chicken broth and bring to a boil. Reduce heat to medium-low to maintain a gentle simmer. Cook uncovered, stirring frequently to prevent sticking, for about 10 minutes or until the orzo is nearly al dente and most of the liquid has been absorbed.
- Add Cheese, Cream, and Lemon: Stir in the grated Parmesan cheese. Next, add the heavy cream and lemon juice. Simmer the mixture gently for 2 minutes to thicken and marry the flavors.
- Finish with Salmon: Return the seared salmon fillets to the skillet. Simmer everything together for an additional 2-3 minutes or until the salmon is heated through and the sauce is slightly thickened.
- Serve: Garnish with extra thyme sprigs, a sprinkle of black pepper, and optional chili flakes for a touch of heat. Serve immediately and enjoy this creamy, comforting dish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a lactose-free cream alternative.
- If you prefer a spicier dish, increase the Cajun seasoning or add more chili flakes to taste.
- To avoid sticking while cooking the orzo, stir frequently and adjust heat as necessary.
- Fresh thyme adds a bright, herbal note, but dried thyme can be used in a pinch (use about 1 teaspoon dried).
- This dish pairs wonderfully with a fresh green salad or steamed vegetables for a complete meal.
