1 tsp each: salt, black pepper, garlic powder, Italian seasoning
2 tsp paprika
1 tbsp dijon mustard
Juice of 1/2 lemon
2 tbsp butter (to baste)
Directions
Remove the salmon skin, cube into large bite-sized chunks, and pat dry. Mix 1 tbsp olive oil, the seasonings, Dijon, and lemon juice, then toss the salmon until well coated. Marinate as long as you like (straight to the pan is fine).
Heat a large pan with 2 tbsp olive oil over medium-high heat. Add the salmon and cook 3-4 minutes per side until a golden crust forms. During the last 2-3 minutes, baste by spooning 2 tbsp butter over the fish.
Remove the salmon. Deglaze the pan with the wine (if using) and cook off for 2 minutes. Add a splash of oil and butter, then saute the shallot 2-3 minutes. Add the garlic for 1 minute, then toast the orzo for 1-2 minutes.
Pour in the broth, bring to a simmer, and cover. Stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed (creamy, not soupy).
Stir in the heavy cream, 2 tbsp butter, mozzarella (if using), and parmesan until melted into a creamy sauce. Add the lemon juice and parsley and stir. Nestle the salmon back on top and finish with a flourish of parmesan and parsley.
