POACHED SALMON IN ORZO BROTH (COOKING FOR 2)

Poached Salmon in Orzo Broth (Cooking for 2) image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 2

Number Of Ingredients 11

Ingredients

1 cup hot water
6 dried shiitake mushrooms (1/2 ounce)
2 cups Progresso™ chicken broth (from 32-ounce carton)
2 cloves garlic, finely chopped
3 tablespoons uncooked orzo (rosamarina) pasta
1/2-pound salmon fillet, skinned and 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.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 65 mg, Fiber 2 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g