Lemony Irish Salmon with Orzo and Rice Pilaf
Lemony Irish Salmon with Orzo and Rice Pilaf is one of our favorite fish dinners. I start this dish by cooking rice and orzo together in chicken stock. Then, I cook both asparagus and peas. Finally, I cook the salmon with butter and spices and serve it on top of the pilaf and veggies. We like this dish for several reasons. First of all, I like that I can make this whole meal in just thirty minutes. Secondly, I like that I can make the pilaf and veggies ahead of time. Then, I can just heat them up in the microwave. Finally, we all love the fresh spring flavors in this dish.
The Equipment I Used
- A Skillet- Use a nonstick skillet to cook the fish. That way it won’t stick to the pan.
The Ingredients Needed for Lemony Irish Salmon with Orzo and Rice Pilaf
- Chicken Stock- You’ll need this for the pilaf. I always use homemade stock. My recipe is below.
- Orzo- This is a pasta that you can find with the Italian pastas.
- White Rice- You can use any long grain white rice.
- Lemon Juice- Be sure to use fresh lemon juice for this recipe.
- Asparagus- Look for salmon with intact, not seedy looking tips. That way you know it’s fresh. Snap off the ends.
- Peas- Use frozen baby peas.
- Salmon- Use Irish Salmon or any other salmon that you like.
How I Made my Salmon and Pilaf
- First, I made the pilaf. Brown the orzo, but take care to not burn it. And, set a timer so your rice doesn’t overcook.
- Next, make the veggies. Again, take care to not overcook the veggies.
- Then, I cook the salmon. I like to sear the salmon on both sides. Sometimes I cover the pan so that the insides cook evenly.
- Finally, I serve the salmon on top of the veggies and orzo pilaf.
If you like salmon, you need to try this delicious Lemony Irish Salmon with Orzo and Rice Pilaf.
Lemony Irish Salmon with Orzo and Rice Pilaf
Lemony Irish Salmon in a lemon butter sauce with an orzo and rice pilaf and asparagus and peas.
Ingredients
For the Orzo Pilaf:
- 2 tbsp. unsalted butter
- ½ cup minced onion
- ½ cup orzo
- ½ cup white rice
- ⅛ tsp. kosher salt
- 2 cups chicken stock
- 2 tbsp. lemon juice
For the Lemony Irish Salmon:
- 1 Pound Irish or other salmon, with the skin removed, cut in four pieces
- ½ tsp. each garlic powder, onion powder, paprika
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. unsalted butter
- 1 tbsp. lemon juice
- 1 tbsp. lemon zest
For the Asparagus and Peas:
- 2 cups frozen baby peas
- 1 bunch fresh asparagus, trimmed
For the Garnishes:
- 1 lemon, sliced
- ¼ cup sliced scallions
- ¼ tsp. red pepper flakes
Instructions
- Begin by making the Orzo and Rice Pilaf: In a three quart saucepan, melt the butter on medium heat and cook the onion until it's soft. Stir in the orzo and cook for one minute. Stir in the rice and salt and cook for another minute. Add the chicken stock and bring it to a simmer. Cover the pot and cook on low heat for twenty minutes. Stir in the lemon juice.
- Next, make the vegetables: In a three quart saucepan, bring one inch of water to a boil. Add the asparagus, cover, and steam for six minutes. Drain and set aside. Cook the peas according to the package directions.
- Meanwhile, make the Irish Lemony Salmon: heat a nonstick skillet on medium heat and melt the butter. Season the salmon with all the spices and cook on both sides until it's cooked to your likeness. We like ours well done. Squeeze on the lemon juice.
- Serve each person with some orzo topped with the veggies and the fish.
Nutrition
Calories: 350kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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