Poached Salmon in Orzo Broth (Cooking for 2)

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

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  • prep time 20 min
  • total time 60 min
  • ingredients 11
  • servings 2
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 Stir mushrooms, bell peppers, spinach, basil and onions into broth mixture. Cook about 2 minutes or until spinach is wilted and orzo is tender.
  • 4 Place a piece of salmon in each individual bowl; spoon vegetable-orzo broth over top. Sprinkle with cheese.
  • 1 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.
  • 2 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.
  • 3 Stir mushrooms, bell peppers, spinach, basil and onions into broth mixture. Cook about 2 minutes or until spinach is wilted and orzo is tender.
  • 4 Place a piece of salmon in each individual bowl; spoon vegetable-orzo broth over top. Sprinkle with cheese.

EXPERT TIPS

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Expert Tips

Use a long, thin boning or filleting knife to carefully remove the skin from the salmon fillet. That way, you'll be sure not to serve up any fish scales with the soup!

Serve each bowl with a spoonful of basil pesto atop a toasted small baguette slice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
930mg
930%;
Total Carbohydrate
21g
21%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
35%;
Calcium
6%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.