Poached Salmon in Orzo Broth

[MsJacquiiC]

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

Poached Salmon in Orzo Broth
Preparation Time 20 min | Cooking Time 40 min:
2 servings

Ingredients

• 1 cup hot water
• 6 dried shiitake mushrooms (1/2 oz)
• 2 cups Progresso? reduced-sodium chicken broth (from 32-oz carton)
• 2 cloves garlic, finely chopped
• 3 tablespoons uncooked rosamarina or orzo pasta
• 1 salmon fillet (1/2 lb), skinned, cut into 2 pieces
• 1/4 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

Steps

• 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 1/2-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.

Nutritionals

• Calories: 260 Cal
• Protein: 31.0g
• Carbohydrates: 20.0g
• Fat: 7.0g