4 salmon filets, cut into cubes
1 tbsp Dijon mustard
Juice of 1 lemon
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
6 cloves garlic, minced
1 tsp rosemary
1 tbsp chicken bouillon powder
1 cup orzo
2 1/2 cups water
1/2 cup heavy cream
1/2 stick (4 tbsp) butter
1 tsp red pepper flakes
2 tbsp fresh parsley
1/2 cup shredded gouda
1/4 cup parmesan or pecorino
Add the cubed salmon to a bowl, then add the spices, Dijon mustard, and lemon juice. Mix everything together really well to coat the salmon.
Coat a pan with olive oil, then sear the salmon until golden. Remove and set aside.
In the same pan, add garlic and rosemary, then stir in the orzo. Add water and chicken bouillon powder.
Cover and cook until the liquid is absorbed and the orzo is tender.
Stir in butter, heavy cream, red pepper flakes, parsley, and cheese until creamy.
Add the salmon back in and serve topped with fresh parsley and a squeeze of lemon.
