Delicate Pan Fried Salmon With Creamy Lemon Orzo
Beautifully seasoned, tender, pan-fried salmon, nestled in a bed of creamy orzo with lemon and parmesan. It feels like a really special dinner, yet it's quick to make and all cooked in one pan (no pre-boiling of the orzo needed).
I love to use orzo as an alternative to risotto for a dinner that cooks in far less time!
Free printable recipe is available on our site:
Ingredients:
Salmon and spice rub:
▢4 salmon fillets
▢1 Pinch salt
▢1 Pinch garlic salt
▢¼ tsp black pepper
▢⅛ tsp paprika
▢½ tsp dried parsley
Orzo:
▢2 tbsp olive oil
▢2 tbsp unsalted butter
▢2 cloves garlic - , peeled and minced
▢230 g (1 cup plus 2 tbsp) dried orzo
▢480 ml (2 cups) chicken stock
▢60 ml (¼ cup) double (heavy) cream
▢75 g (¾ cup) grated parmesan
▢Zest and juice of ½ a lemon
▢¼ tsp salt
▢½ tsp black pepper
To serve:
▢Small bunch fresh parsley - , finely chopped
▢Lemon wedges
▢Black pepper
Process:
1. Place the salmon fillets on a plate.
2. Mix together the salt, garlic salt, pepper, paprika and dried parsley. Sprinkle onto the top of the salmon and pat it down, so it sticks.
3. Heat the oil and butter in a large frying pan (skillet), over a medium-high heat.
4. Add the salmon fillets, skin-side-up (so the part coated with the spice mix is in the oil).
5. Cook for 3-4 minutes, until the salmon is golden brown, then remove the salmon from the pan and place on a plate, skin-side-down (we'll continue cooking it shortly).
6. Turn the heat down to medium and add the garlic to the pan. Cook for 30 seconds, stirring constantly, so the garlic doesn’t burn.
7. Add the dried orzo to the pan, stir with the garlic, then add the chicken stock and stir again.
Nestle the salmon fillets into the orzo, skin-side down.
8. Turn the heat back up to medium-high and bring to the boil, then turn the heat down and simmer for 8-9 minutes, stirring occasionally, until the orzo is al dente (cooked, but with a little bite). You'll need to move the salmon with a set of tongs to stir the orzo underneath, so it doesn't stick to the pan.
9. Add the cream, parmesan, lemon zest and juice, salt and pepper to the orzo and stir together.
10. Turn off the heat, sprinkle on the chopped parsley and a little black pepper. Arrange the lemon wedges in the pan, then serve.
#CookingShow #Recipe #Fish
How to Make Greek Lemon & Egg Chicken Soup (Avgolemono) | You Can Cook That | Allrecipes.com
Avgolemono is a Greek word that translates literally to egg-lemon and is actually both a soup and a sauce. The dish most familiar to North Americans is a simple, comforting, and nourishing soup traditionally made from chicken broth, rice, lemon juice, and eggs. Nicole shows you how to make her version of this Greek classic with added chicken, onion, and garlic, topped with fresh dill and parsley, and served with crusty bread.
#Avgolemono #Soup #Lemon #Chicken #HowTo #Allrecipes
00:00 Introduction
00:07 Chicken
01:00 Lemon Juice
01:22 Shred Chicken
01:37 Rice
01:54 Eggs & Lemon
02:28 Stir in Chicken
02:53 Taste Test
Read the article to learn more about Avgolemono:
Get the recipe for Greek Avgolemono Chicken Soup:
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to Make Greek Lemon & Egg Chicken Soup (Avgolemono) | You Can Cook That | Allrecipes.com
Lemon Chicken Orzo Soup: Healthy and Budget-Friendly!
Lemon Chicken Orzo Soup (Extra-Lemony)! Warm-your-belly lemon chicken orzo soup with wholesome ingredients like veggies, orzo and spices. This chicken soup will feed a crowd, but is also great for meal prepping!
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
???? ALEPPO PEPPER:
???? COOKBOOK:
???? PANS:
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 1 yellow onion, chopped
???? 2 celery sticks, chopped
???? 2 carrots, peeled and sliced into 1/4-inch rounds
???? 3 garlic cloves, minced
???? Kosher salt and black pepper
???? 1 pound boneless skinless chicken breast (2 breast halves)
???? 4 cups chicken stock
???? 2 cups water
???? 2 teaspoons dried oregano
???? ½ teaspoon turmeric
???? ½ teaspoon red pepper flakes or 1 teaspoon Aleppo pepper
???? ¾ cup uncooked orzo pasta
???? 1 cup frozen peas
???? 2 lemons, zested and juiced
???? 2 green onions, trimmed and chopped (whites and green parts)
???? ½ cup chopped fresh parsley
⏱️TIMESTAMPS⏱️
0:00 Intro
0:15 Cooking the vegetables
0:39 Adding in the chicken and stock
0:52 Flavor-makers!
1:09 Cooking the chicken
1:22 Removing the chicken
1:29 Adding the orzo
1:48 Shredding the chicken
2:18 Finishing touches
2:59 Taste test
#soup #souprecipe #soupseason #chickensoup #chickensouprecipe #lemonchickenrecipe #orzo #orzosoup #healthysoups #healthysouprecipe #easysoup #easysouprecipes #dinnerrecipe #dinnerideas #dinnerrecipes
Chicken Lemon Rice Soup
Similar to Chicken Noodle Soup, this Chicken Lemon Rice Soup is a cozy and comforting recipe full of hearty vegetables, chicken and a homemade lemony broth!
Here are some other videos you might like:
Classic Chicken Noodle Soup:
Vegetarian Lemon Rice Soup:
Simple Mediterranean White Bean Soup:
???? SOUP INGREDIENTS
1 pound chicken thighs
1 onion diced
3 carrots diced
3 stalks celery diced
2 bay leaves
Salt and pepper to taste
1 tablespoon olive oil
2 garlic cloves minced
½ teaspoon thyme
½ cup short grain or Arborio rice
Juice of 2 lemons
Parsley for serving
INSTRUCTIONS
1. Place chicken and scraps from the outer layers and end of the onions, carrots and celery in a large stock pot. Add bay leaves and 8 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.
2. Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps.
3. Heat oil in a large pot over medium heat. Add the chopped onions, carrots, celery, garlic and thyme and cook until tender, about 4-5 minutes. Stir in the shredded chicken and rice, then return the broth to the stockpot and bring a boil.
4. Reduce the heat and simmer until the rice is cooked, about 20 minutes.
5. Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley, if desired.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
SMALL BOWLS:
SALT & PEPPER SHAKERS:
OVEN POT:
SINGLE BURNER:
MEASURING SPOONS & CUPS:
KETTLE:
ELECTRIC CITRUS JUICER: (similar to mine which is no longer sold)
⏱️ TIMESTAMPS:
0:00 Introduction
0:31 Ingredients you’ll need
0:54 Making the chicken broth
1:48 Cooking aromatics
2:09 Shredding the chicken
2:21 Adding remaining ingredients
2:38 Finished soup
???? MORE WAYS TO CONNECT
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???? THANK YOU FOR WATCHING!
#soup #chickensoup #chickenlemonricesoup #souprecipe
Lemon Chicken Orzo Soup | Easy & Delicious Comfort Food
Lemon Chicken Orzo Soup is the ultimate comfort food! It tastes fresh and hearty at the same time and gives your belly kisses from the inside!
Printable recipe ????:
Ingredients ????
1 onion
2 cloves garlic
2 carrots
3 stalks celery
2 small chicken breasts (7oz each)
8 cups flavorful chicken broth
2 sprigs rosemary
3-4 sprigs thyme
3-4 sage leaves
1.5 cups orzo
1/2 cup frozen peas
sea salt
pepper
1 juice of whole lemon
parsley
Instructions ✏️
1. Peel and finely chop onion and garlic.
2. Peel and dice carrots and wash and dice celery.
3. Preheat a large pot over medium heat, once hot add a splash of olive oil and then sauté onions and garlic until translucent. Add diced vegetables and stir-fry until bright (about 5 minutes).
4. Add chicken breasts to pot and then pour broth over everything. Add herbs either loosely or in an herb infuser.
5. Bring everything to a boil and once boiling, put on the lid, reduce the heat to low and cook for 10-12 minutes or until the chicken breasts are cooked through to 165F internal temperature.
6. Remove chicken breasts from the soup and place on a cutting board.
7. Add orzo to the broth and cook for about 10 minutes or until al dente.
8. In the meantime, take two forks and shred the chicken breasts. Once the pasta is cooked, add the chicken back into the soup to reheat for about 1 minute.
9. Add frozen peas (they will defrost immediately in the hot broth).
10. Remove the herb infuser, add lemon juice, and taste test to see if it needs more seasoning with sea salt and pepper (this will depend on how flavorful your broth was).
11. Serve in a bowl, sprinkle with freshly chopped parsley, and enjoy!
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley