Salmon and Creamy Orzo

Servings: 4

Preparation time: 45 minutes

2 1⁄2 ounces bacon, cut into 1⁄4-inch pieces (1⁄2 cup)

1⁄2 medium onion, chopped (3⁄4 cup)

2 celery stalks, thinly sliced (3⁄4 cup)

1 cup orzo

1⁄2 teaspoon grated lemon zest, plus 1 tablespoon fresh juice and lemon wedges for serving

3 cups low-sodium chicken broth

Kosher salt and freshly ground pepper

1⁄2 teaspoon ground coriander

4 skinless salmon fillets (each 4 ounces)

1⁄2 small head radicchio, cored and sliced (2 cups)

1. Heat oven to 450 F. Combine bacon, onion and 1/4 cup celery in a large straight-sided skillet over medium-high; cook, stirring, until bacon is beginning to brown, about 5 minutes. Add orzo; cook, stirring, 1 minute. Stir in lemon juice and broth; season with salt and pepper. Bring to a simmer and cook, stirring, until orzo is tender and liquid has nearly evaporated, 8 minutes.

2. Stir together coriander, zest, 1 teaspoon salt and 1/4 teaspoon pepper. Season fish with spice mixture and nestle into orzo in skillet; cover and transfer to oven. Bake until fish is just cooked through, 5 to 6 minutes; transfer fish to a plate. Let orzo cool 5 minutes, then stir in radicchio with remaining 1/2 cup celery just until wilted. Return fish to skillet and serve, with lemon wedges.

From Martha Stewart Living

Distributed by The New York Times Syndicate

What’s for dinner?

Easy to prep (and quick to clean up, too), these meals made in just one skillet or dish are a slam dunk on any night. Bright combinations, like lemon-coriander salmon fillets nestled in creamy bacon orzo, turn timesavers into flavor-packed triumphs.

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