Atlantic Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with 1.5 tsp salt and 1 tsp black pepper. Set on a plate, skin side down, while you make the crumb mixture.

Make crumb crust

In a small bowl combine 1 cup panko breadcrumbs, 2 tbsp chopped parsley, 3 tbsp grated Parmesan, and 1 tbsp lemon zest. Mix well. If your sun-dried pesto is very thick, stir 2 tsp olive oil into it to make it spreadable.

Assemble crust

Spread about 1 1/2 tablespoons of sun-dried tomato pesto evenly over the top (flesh side) of each fillet. Press an even layer (about 3-4 tbsp total per fillet depending on size) of the panko-Parmesan mixture onto the pesto so it adheres. Chill assembled fillets in the fridge for 10 minutes to help crust set.

Sear and finish

Preheat oven to 400°F (200°C). Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat until shimmering. Place fillets skin-side down and sear 2-3 minutes without moving to crisp the skin. Spoon any hot oil over the crust edge, then transfer skillet to the preheated oven and roast 6-8 minutes (depending on thickness) until salmon reaches desired doneness and crust is golden. If crust needs extra browning, broil 1-2 minutes while watching closely. Remove from oven and brush tops with 1 tbsp melted butter. Let rest 2-3 minutes.

Toast orzo

While the oven preheats, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 cup dry orzo and toast, stirring constantly, until the orzo turns golden brown and smells nutty, about 3-4 minutes.

Cook orzo

Carefully add 2 cups hot chicken or vegetable stock to the toasted orzo (it may sizzle). Stir, bring to a simmer, then reduce heat to low, cover, and cook until liquid is absorbed and orzo is tender, about 8-10 minutes. Remove from heat and fluff with a fork. Keep warm.

Sauté spinach

While orzo cooks or after it's finished, heat a large skillet over medium heat. Add 1 tsp olive oil (or use the same pan after removing salmon if preferred) and add 2 tsp minced garlic; sauté 20-30 seconds until fragrant. Add 6 cups baby spinach in batches and toss until wilted, about 2-3 minutes total. Season with 3/4 tsp salt, 1/2 tsp black pepper and 1 tbsp lemon juice. If desired, fold the wilted spinach into the cooked orzo or serve the orzo topped with the spinach.

Reduce aromatics

In a small saucepan over medium heat combine 1/2 cup dry white wine, 2 tsp white wine vinegar and the minced small shallot. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain, approximately 6-8 minutes.

Finish sauce

Lower heat to low. Whisk in 2 tbsp lemon juice and 1 tbsp orange juice. Begin adding the 8 tbsp cold cubed unsalted butter one cube at a time, whisking constantly and allowing each cube to emulsify before adding the next. Keep sauce warm but do not boil (will break). Season with 1/2 tsp salt and 1/4 tsp white or black pepper. If sauce is too thin, continue whisking over slightly higher heat briefly until it thickens; if too thick, whisk in 1-2 tsp warm water or a little more lemon juice to adjust consistency. Taste and adjust seasoning.

Divide the toasted orzo among four warmed plates (about 1/2 cup each) or create a bed of orzo and place a portion of sautéed spinach atop or beside it.

Place one crusted salmon fillet on top of each orzo/spinach bed, skin side down. Spoon 1/4 cup warm citrus beurre blanc over the top of each fillet and a little on the plate around the orzo.

Garnish with a thin lemon slice or wedge and a sprinkle of chopped parsley. Serve immediately.