Salmon with chorizo orzo, sweet peas & lemon whipped cream

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This is the kind of recipe is I often cook for my man or my friends. Whether for an upscale evening or a Monday night at home in sweatpants, this recipe is great.

Instead of just adding a dash of lemon juice to the salmon, I thought I’d try making whipped cream with lemon zest and salt and pepper. It was a stroke of genius; it tastes fresh and the texture is nice and light.

If you’re entertaining, the orzo and whipped cream can be made before your guests arrive. However, I recommend you cook the salmon fillets immediately before serving.

Particularities

ServesServes 4
Prep time10 min
Cook time30 min
Timeout-

FreezingNe se congèle pas.

Ingredients

4 fresh salmon fillets (5.5 oz each)
2 tablespoons butter

For the orzo

1 cup chorizo sausage, finely diced
1 cup frozen peas
1 cup orzo
Dash of olive oil
Salt and pepper, to taste

For the whipped cream

1/2 cup whipping cream
Zest of 1/2 lemon (or more, to taste)
Salt and pepper, to taste

Steps

For the orzo

In a pot, bring 2 cups of water to a boil.
Meanwhile, in a large pan, heat a dash of olive oil and sauté the chorizo until crispy. Drain the excess oil.
Add the peas and sauté for 2–3 minutes or until bright green and thawed. Season.
Add the orzo and mix well, ensuring that the orzo is coated with oil from the bottom of the pan.
Add the 2 cups of boiling water and simmer for 10 minutes or until the orzo has completely absorbed the water.

For the salmon

Generously season the salmon fillets.
In a non-stick pan, melt the butter over medium-high heat and place the salmon fillets face up in the pan. Cook for 5–7 minutes. Refrain from touching the fillets so the skin gets nice and crispy. Flip the fillets and lightly brown the other side for 5 minutes or until desired doneness is achieved.

For the whipped cream