Spicy Creamy Tuscan Salmon Recipe with Orzo
This spicy creamy Tuscan salmon recipe with orzo is packed with tons of flavor, but is relaxing and easy to make. Everything cooks in the same pot, with the exception of air frying the salmon, so that prep and cleanup is simple and efficient.
The orzo gives you everything you need for a complete meal in one bowl, packing in plenty of veggies thanks to sun-dried tomatoes and spinach. Add the tender salmon filets on top for protein and a drizzle of Lee Kum Kee Chili Crisp Oil for heat, and you've got a tasty blend of spicy, creamy, hearty, and comforting that is easy to make time and time again!
What You Will Need
Ingredients
- 3 8 oz. Atlantic salmon filets
- 3 tsp. olive oil
- 2 Tbsp. unsalted butter
- 1 shallot, diced
- 1 Tbsp. Lee Kum Kee Minced Garlic
- ½ cup sun-dried tomatoes
- 2 tsp. lemon juice
- 1 tsp. dijon mustard
- 1 cup orzo pasta
- 1 cup heavy cream
- ⅔ cup vegetable broth
- 1 tsp. oregano
- 1 ½ cup baby spinach
- ½ cup parmesan cheese
- fresh basil, for garnish
Seasoning
- 2 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. pepper
- ½ tsp. salt
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling
Made with
Lee Kum Kee products
How to make it
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Pat salmon dry. Combine the salmon seasonings in a small bowl and sprinkle over the top of each salmon filet. Pat down with your hands or use a spoon to ensure the seasoning sticks to the salmon. Transfer the filets to a tray lined with parchment paper, then drizzle the olive oil over the top of each filet. Air fry at 400 degrees Fahrenheit for 8 minutes.
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Add the butter to a large pot over medium-high heat. Melt the butter, then add the diced shallots and sauté for 3-4 minutes before adding the Lee Kum Kee Minced Garlic. Cook the Lee Kum Kee Minced Garlic over medium heat for two minutes before adding the sun-dried tomatoes, lemon juice and Dijon mustard.
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Stir to combine the ingredients, then add the orzo. Toast the orzo to infuse the flavors for 2 minutes. Then, stir in the vegetable broth. Bring to a simmer and continue to cook for 7-10 minutes over medium-low heat, uncovered. Stir every few minutes to keep the orzo from burning.
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Add the heavy cream and continue to stir until all the heavy cream is nearly absorbed. Then, reduce the heat to low. Stir in the spinach and parmesan. Once the spinach has wilted and the cheese has melted, add the salmon filets. Allow to cook on low heat for 2 minutes, before removing from heat.
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Top orzo with the salmon filets and drizzle with Lee Kum Kee Chili Crisp Oil and garnish with basil leaves. Enjoy!
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