This Garlic salmon entrée is an easy and vibrant dish that combines the natural flavors of salmon, earthy mushrooms, and a bold pepper sauce. The salmon is pan-seared to perfection, creating a crispy exterior while retaining its tender and flaky texture. The orzo, cooked with sautéed shiitake mushrooms, adds a hearty and flavorful base. The pureed pepper sauce, made with roasted peppers and garlic, adds a tangy and slightly spicy kick to the dish. Add some balsamic vinegar to add some sweet tang to the puree! Together, these elements create a harmonious balance of flavors and textures, resulting in a truly memorable dinner experience!
This recipe may contain affiliate links. Please read disclosure policies here.
This recipe may contain affiliate links. Please read disclosure policies here.
INSTRUCTIONS
INGREDIENTS
• 2 salmon fillets
• Garlic Powder and other seasonings to taste
• 3 tablespoons olive oil or butter
• 4 cloves garlic, minced
• 8 ounces mung bean sprouts
• 1 cup orzo pasta
• 1 can of Cream of Mushroom
• 2 cups vegetable or chicken broth
• 1 red bell pepper, roasted and peeled
• 1/2 cup heavy cream
• 1 tablespoon of green Chile Crema (homemade or store-bought)
• Balsamic vinegar (optional)
Items to cook with!
• Bowls
• Non-stick Frying Pan
• Measuring Spoons and Cups
• High Temp Oven or Air Fryer
• Knife/Vegetable Cutter
• Gripped Cutting Board
• Spatula and Stirring Spoons
PREPARATION AND COOKING
Total Time: 35 Mins
➊ Preheat the airfryer or oven to 400°F (200°C). Season the salmon fillets with garlic powder or garlic pepper on both sides.
➋ While the salmon is cooking, prepare the orzo. In a separate pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the orzo and toast until golden brown. Once golden, add stock and cook according to package instructions.
➌ Add the contents of cream of mushroom can to some butter/oil and toss in mung bean sprouts. Add some dry white wine (optional) or stock to reduce to a sauce. Add orzo and fold sauce into pasta.
➍ In a blender or food processor, combine the roasted red bell pepper and garlic. Blend until smooth and creamy. Add puree to a clean pan and add heavy cream and seasoning. Cook till desired thickness is achieved.
➎ To serve, add pepper puree on a plate, and spoon a generous amount of the orzo in the center. Place a salmon fillet on top and add some green chile crema as a garnish.
DID YOU MAKE THIS RECIPE?!
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