{"id":550,"date":"2024-01-10T18:44:08","date_gmt":"2024-01-10T19:44:08","guid":{"rendered":"http:\/\/www.ultra-bronze.com\/?p=550"},"modified":"2024-01-11T15:43:11","modified_gmt":"2024-01-11T15:43:11","slug":"boursin-salmon-orzo","status":"publish","type":"post","link":"http:\/\/www.ultra-bronze.com\/index.php\/2024\/01\/10\/boursin-salmon-orzo\/","title":{"rendered":"Boursin Salmon Orzo"},"content":{"rendered":"

Tender salmon fillets on a bed of rich and creamy Boursin orzo!<\/span><\/strong><\/span><\/p>\n

I will never stop advocating for the use of Boursin cheese in meals! It\u2019s a one-stop flavour ball of goodness that enhances so many dinners. Here we\u2019re using it to create a creamy, garlicky orzo with salmon. It\u2019s such a simple dish, but it truly packs in so much gorgeous flavour! Follow me\u2026<\/p>\n

\"boursin<\/p>\n

Pan Fried Salmon<\/strong><\/span><\/h2>\n

Salmon takes on the garlicky flavours of Boursin so delightfully. Add some lemon in there too and we\u2019ve got one heck of a good time on our hands.<\/p>\n

What kind of salmon should I use?<\/em><\/h3>\n

I use boneless skinless fillets<\/strong> from my local fishmonger, although most supermarkets will sell them. I actually filmed this recipe with salmon that was lightly smoked; which worked incredibly well! You could use skin-on salmon if you\u2019d prefer since the fillets will be kept whole and served on top.<\/p>\n

Pan-frying<\/strong> is the best option for cooking the salmon as it\u2019s the best chance to develop flavour<\/strong>. You can build up a nice crust<\/strong> and also baste the salmon in butter<\/strong>. Since the salmon is going on top of the orzo, wrapping it in some buttery goodness helps it hold its own in the dish. Generously seasoning both sides with salt and pepper also helps!<\/p>\n

Resting the salmon<\/h3>\n

You\u2019ll want to slightly undercook the salmon<\/strong> as it will continue cooking as it rests. Once fried, just keep it warm under foil. A pool of juices<\/strong> will form as the salmon rests; keep this to add in to the orzo for bonus flavour!<\/p>\n

Process shots: fry salmon in oil (photo 1), baste in butter (photo 2), add to bowl (photo 3), cover in foil (photo 4).<\/em><\/span><\/p>\n

\"4<\/p>\n

Boursin Orzo<\/strong><\/span><\/h2>\n

We\u2019re going to start by sweating down some leek in the leftover butter. Leek makes the perfect base for this dish as it not only compliments the Boursin, but it also pairs beautifully with salmon.<\/p>\n

Uncooked orzo<\/h3>\n

Instead of cooking the orzo separately and adding it to the sauce, we\u2019re going to cook it in the same pan as everything else. I like to do this for a few different reasons:<\/em><\/span><\/p>\n