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Pan Roasted Salmon with Orzo Succotash
Course: Entrees4
servings30
minutes40
minutesIngredients
- Sauce:
1/2 cup 1/2 crème fraîche
1/4 cup 1/4 whole grain mustard
2 tsp 2 lemon zest, from 2 lemons
1/4 cup 1/4 lemon juice, from 2 lemons
1/3 tsp 1/3 kosher salt
- Salmon:
4 (6 oz) 4 skinless salmon filets, wild preferred
2 tsp 2 Giada’s Turkey and Chicken Rub, mixed well
2 tbsp 2 extra-virgin olive oil
- Succotash:
3 tbsp 3 extra-virgin olive oil
1 1 red bell pepper, diced
1 1 shallot, diced
1 cup 1 corn kernels
1 cup 1 cooked orzo pasta
3/4 tsp 3/4 kosher salt
1/2 cup 1/2 baby kale, roughly chopped
1 tbsp 1 lemon juice
3 tbsp 3 mint leaves, chopped
Directions
- In a medium bowl, whisk together the crème fraîche, mustard, lemon zest, lemon juice, and salt. Cover with plastic wrap and set aside.
- Heat a large oven proof skillet over medium high heat. Season the salmon on all sides with the seasoning. Add the olive oil to the pan and use tongs to gently place the salmon flesh side down in the pan. Allow the salmon to cook undisturbed for 3 minutes to form an even golden crust. Using a spatula, gently flip each filet. Place the pan in the preheated oven and cook for an additional 3 to 4 minutes for medium doneness. Remove from the oven and cover with foil to keep warm.
- Heat a medium skillet over medium high heat. Add the olive oil, red pepper and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, orzo and salt and continue to cook for an additional 3 minutes. Remove the pan from the heat and stir in the kale, lemon juice and mint.
- To serve, place 2 tablespoons of the sauce in a circle onto each serving plate. Top with a 1/2 cup of the succotash and a salmon filet. Serve with more sauce on the side if desired.
Inspired by Giada de Laurentiis
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