Hob-cooked orzo tossed with salmon, Greek yoghurt, garlic, chilli flakes, and parsley for a gently spicy creamy dish.
ABy Annebala
Servings
2
2 piece Salmon fillets
1 cup Orzo
0.5 cup Full-fat Greek yoghurt
3 clove Garlic cloves
0.75 tsp Chilli flakes
2 tbsp Extra virgin olive oil
2.5 cup Chicken or vegetable stock
1 piece Lemon
3 tbsp Fresh parsley
0.75 tsp Salt
0.5 tsp Black pepper
2 tbsp Parmesan (garnish, optional)
Calories
967 kcal
Protein
110g
Carbs
49g
Fat
38g
Fiber
5g
Sugar
9g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Cook the Salmon
1. Pat the salmon fillets dry and season both sides generously with salt and pepper. Heat olive oil in a large, deep frying pan or sauté pan over medium-high heat. Place the salmon skin-side down and cook for 4 minutes until the skin is crisp, then flip and cook for a further 2–3 minutes until just cooked through. Transfer to a plate and set aside.
2 piece Salmon fillets,
2 tbsp Extra virgin olive oil,
0.8 tsp Salt,
0.5 tsp Black pepper
Build the Orzo Base
2. Reduce the heat to medium. In the same pan, add the minced garlic and chilli flakes and sauté for about 60 seconds, stirring constantly, until fragrant and golden — be careful not to burn the garlic.
3 clove Garlic cloves,
0.8 tsp Chilli flakes
3. Pour in the stock and bring to a gentle boil. Stir in the orzo and cook, stirring frequently, for 8–10 minutes until the orzo is al dente and has absorbed most of the liquid. The mixture should look creamy and slightly loose — like a risotto.
1 cup Orzo,
2.5 cup Chicken or vegetable stock
4. Remove the pan from the heat and allow the orzo to cool for 1–2 minutes — this is important so the residual heat doesn't cause the yoghurt to split. Stir in the Greek yoghurt and the juice of the lemon until fully incorporated and silky.
0.5 cup Full-fat Greek yoghurt,
1 piece Lemon
Finish & Serve
5. Flake the salmon into large, generous chunks, discarding the skin if preferred, and gently fold it through the orzo. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
1 piece Lemon,
0.8 tsp Salt,
0.5 tsp Black pepper
6. Divide between two bowls and scatter over the chopped fresh parsley. Finish with a drizzle of olive oil and a sprinkle of Parmesan if using. Serve immediately.
