Poached Salmon in Orzo Broth:

Date Added: 8 Jan 2010
Listed in: Main Dish Cuisine

• 1 cup hot water


• 6 dried shiitake mushrooms (½ oz)


• 2 cups reduced-sodium chicken broth (from 32-oz carton)


• 2 cloves garlic, finely chopped


• 3 tablespoons uncooked rosamarina or orzo pasta


• 1 salmon fillet (½ lb), skinned, cut into 2 pieces


• ¼ cup sliced drained roasted red bell peppers


• 1 cup thinly sliced spinach leaves


• 3 tablespoons thinly sliced fresh basil leaves


• 2 medium green onions, sliced diagonally


• Shredded Parmesan cheese, if desired

Preparation Time 20 min | Cooking Time 0 min:
2 servings | 260 Calories | 31g Protein | 20g Carbohydrates | 7g Fat

Welcome a new way to enjoy salmon--simmered and served in a delicious broth.

• In medium bowl, pour hot water over mushrooms. Let stand about 20 minutes or until soft. Drain mushrooms, reserving liquid. Rinse with warm water; drain. Squeeze excess moisture from mushrooms. Remove and discard stems; cut caps into ½-inch strips.
  
• Strain mushroom liquid through fine wire mesh sieve or coffee filter into 4-quart Dutch oven. Stir in broth and garlic. Heat to boiling over medium-high heat. Stir in orzo; reduce heat. Add salmon. Simmer uncovered about 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spatula; keep warm.


• Stir mushrooms, bell peppers, spinach, basil and onions into broth mixture. Cook about 2 minutes or until spinach is wilted and orzo is tender.


• Place a piece of salmon in each individual bowl; spoon vegetable-orzo broth over top. Sprinkle with cheese.

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