Salmon with chorizo orzo, sweet peas & lemon whipped cream

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.

  • ServesServes 4
  • Prep time10 min
  • Cook time30 min
  • Timeout-
  • FreezingNe se congèle pas.


  • 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


For the orzo

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

For the salmon 

  1. Generously season the salmon fillets.
  2. 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

  1. In a bowl, whip together the lemon whipped cream ingredients. Adjust the seasoning.



Recipe published on August 19, 2018