Poached Salmon in Orzo Broth (Cooking for 2)

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

  • 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
  • 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.
  • 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.
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