Boursin Salmon Orzo

boursin salmon orzo served in large white bowl with lemon and fresh parsley

Print Recipe

4.60 from 5 votes

Tender salmon fillets on a bed of rich and creamy Boursin orzo!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: Italian, Western

Servings:

Author: Chris Collins

Cost: £3.50 / $4

Equipment

Sharp Knife & Chopping Board
Large Deep Pan & Tongs (preferably non-stick)
Bowl & Foil (for resting salmon)
Wooden Spoon
Jug (for stock)
Fine Cheese Grater
Zester (or use grater)

Ingredients

1/2 tbsp Olive Oil
1 tbsp Unsalted Butter
4x 150g/5oz boneless skinless Salmon Fillets, brought close to room temp (see notes)
1 medium Leek, dark/firm part removed then finely diced (see notes)
1 small Lemon, zest + 2 tsp juice (use the rest to serve)
400g / 14oz uncooked Orzo
1.2 litres / 5 cups Chicken Stock
1x 5oz/150g pack of Boursin Garlic & Herbs Cheese, at room temp
30g / 1/3 cup freshly grated Parmesan
100g / 3.5oz Baby Spinach, large stalks removed then roughly diced
finely diced Fresh Parsley, to serve (optional)
Salt & Black Pepper, as needed

Instructions

Season both sides of the salmon with a good pinch of salt and black pepper.
Heat 1/2 tbsp oil in a large deep (preferably non-stick) pan over medium-high heat. Once hot, add the fillets and leave to fry until they build up a nice golden crust on the bottom. Flip them over and continue frying for a minute longer, then add the butter and baste them until they're almost cooked through the centre (about 2 1/2 - 3 minutes each side depending on the thickness of the fillets). Make sure you undercook them slightly as they'll continue cooking whilst they rest. Remove them from the pan and cover them with foil in a bowl.
Lower the heat to medium and add the leek to the leftover fat in the pan. Gently sweat it down until soft and just starting to turn golden. Stir through the lemon zest and orzo, then stir in the stock and 2 tsp lemon juice. Bring to a simmer, then reduce the heat slightly and cook until the orzo is al dente with the sauce thickened. Stir in the parmesan and Boursin, then stir in the spinach and resting juices from the salmon. Check for seasoning and adjust if needed.
Once the spinach as wilted, add the salmon back on top to warm it through, then serve up with a squeeze of lemon juice and fresh parsley (optional).

Video

Notes

a) Salmon - You can use slightly larger fillets if you'd prefer, you'll just need to adjust the timings slightly. You want the salmon to be slightly under your preference after it's fried. It should easily flake and the centre should turn from a deep pink to a light pink similar in colour to the outside. It will continue cooking as it rests. Also, I love using lightly smoked salmon for this recipe, but regular salmon works just fine!

b) Leek - The dark green part is too firm to finely dice and use in this recipe, but you can save it for stocks, soups and stews!

c) Consistency - If you find the sauce dries up before the orzo has cooked just gradually add in more stock or boiling water as needed. If you end up with too much sauce, just continue simmering to thicken it up. Aim for the consistency to allow a wooden spoon to run through the pan and the orzo slowly fall back into place (see video for reference).

d) Calories - Whole recipe divided by 4.

Nutrition