let’s make something Naughty
Creamy Cajun Orzo with Crispy Salmon
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Ingredients
Serving Size: 4 people
For the Cajun Salmon
4 (6 oz) skin-on salmon fillets
1½ tbsp olive oil
2 tsp Cajun seasoning
1 tsp smoked paprika
½ tsp garlic powder
½ tsp kosher salt (adjust depending on Cajun seasoning)
Freshly cracked black pepper
Lemon wedges, for serving
For the Creamy Cajun Orzo
2 tbsp butter
1 tbsp olive oil
1 shallot, finely diced
4 garlic cloves, minced
2 tsp Cajun seasoning
¼ tsp smoked paprika
1 cup dry orzo
2 cups chicken broth
½ cup heavy cream
½ cup freshly grated Parmesan
2 oz cream cheese
2 cups baby spinach
Juice of ½ lemon
1 tbsp chopped parsley
1/2 tsp Salt (plus more to taste)
pepper, to taste
Instructions
1. Season the salmon
Pat the salmon completely dry, especially the skin. This is the secret to getting it extra crispy.
Season the flesh with the Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Leave the skin unseasoned.
2. Sear the salmon
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Place the salmon skin-side down and gently press each fillet with a spatula for the first 20 to 30 seconds to prevent curling.
Cook for 6 to 8 minutes without moving the fish, until the skin is deeply golden and crisp.
Flip and cook another 2 to 3 minutes, depending on thickness, until just cooked through. Optional: Reduce heat to low and add 1 tbsp butter and baste your fish.
Transfer to a plate and let rest.
3. Build the orzo
Reduce the heat to medium.
Add the butter and olive oil to the same pan. Stir in the shallot and cook until softened, about 3 minutes.
Add the garlic, Cajun seasoning, and smoked paprika and cook for 30 seconds until fragrant.
Stir in the dry orzo and toast for about 1 minute.
Pour in the chicken broth and bring to a gentle simmer.
Cook, stirring often, for 8 to 10 minutes, until the orzo is tender and most of the liquid has been absorbed.
4. Make it creamy
Lower the heat.
Stir in the heavy cream, cream cheese, and Parmesan until smooth and silky.
Fold in the spinach until wilted.
Finish with the lemon juice and parsley.
Taste and season with additional salt, pepper, or Cajun seasoning if desired.
If the orzo becomes too thick, loosen it with a splash of warm chicken broth or cream.
5. Serve
Spoon the creamy Cajun orzo into shallow bowls.
Top each serving with a crispy skin salmon fillet.
Finish with fresh parsley, lemon zest, extra Parmesan, cracked black pepper, and a squeeze of fresh lemon.
Don't you just love a creamy pasta dish? Well this one is 10/10. The orzo gets tossed in a rich Cajun sauce with garlic, shallots, spinach, and a squeeze of fresh lemon, then topped with perfectly seared salmon and its even more perfect crispy skin. It's cozy enough for a weeknight but impressive enough to serve guests.
mains, salmon, pasta, orzo, cajun
