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Sear the Salmon
1. Pat the salmon fillets dry and season both sides lightly with salt and black pepper. Heat olive oil in a wide, deep skillet or sauté pan over medium-high heat. Add the salmon and sear for 2 minutes per side until golden but not fully cooked through. Remove from the pan and set aside.
2. Reduce heat to medium and add the butter to the same pan. Once melted, add the minced garlic and cook, stirring, for about 1 minute until fragrant and softened — do not let it brown.
3 clove Garlic cloves, minced,
2 tbsp Butter
3. Add the orzo to the pan and stir to coat in the butter and garlic for about 1 minute. Pour in the coconut milk and chicken stock, stir well, and season with the remaining salt. Bring to a gentle simmer.
1.5 cup Orzo pasta,
1 can Full-fat coconut milk,
2 cup Chicken stock,
0.5 tsp Salt
4. Reduce heat to medium-low and cook the orzo uncovered, stirring frequently, for about 8 minutes until it is mostly tender and has absorbed most of the liquid. The sauce should still be a little loose and creamy — it will thicken as it rests.
Finish & Serve
5. Stir in the frozen peas. Nestle the seared salmon fillets back into the orzo, pressing them in gently. Cover the pan with a lid and cook on low heat for 5–6 minutes until the salmon is cooked through and flakes easily, and the peas are tender.
4 piece Salmon fillets, skinless,
1 cup Frozen peas
6. Squeeze the lemon over the finished dish and taste for seasoning. Break the salmon into large, gentle flakes directly in the pan, mixing lightly through the orzo. Serve immediately, topped with a little grated Parmigiano-Reggiano if desired.
