I really wanted to call this post Parmesan Pasta with Pesce and Peas because I love alliterations. However, using pesce (Italian for fish) instead of the word “salmon” seemed like a bit of a stretch. Instead, I’ve decided to add the new goal of creating a post whose title can be an alliteration to my Blog To Do list. If anyone has any ideas to get me started, I am open to suggestions. Honey Ham and Havarti Hash, anyone?
Yeah, maybe this is a stretch goal.
One-pan dishes are key to surviving weekday dinner times. Orzo is great for this because you can cook it like risotto but without the constant stirring. The only hard part about this recipe is getting the orzo and salmon to be finished cooking at the same time. Nobody wants mushy pasta with rare salmon.
I made this three times to work out the timing and am really happy with the final result – al dente pasta with a touch of creaminess and salmon that is still tender and flakey.
I found that covering the pan while cooking the salmon yielded the best result so don’t forgo that step. My non-stick pan came with a tempered glass lid which was perfect for keeping an eye on everything and making sure the salmon and orzo were cooking at a low simmer. Be sure to start checking the salmon at 5 minutes so it doesn’t overcook. Then get ready to dig in.