Ingredients
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)
Preparation
Preheat oven to 450 degrees. 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.
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.
