Welcome a new way to enjoy salmon, simmered and served in a delicious broth.
Poached Salmon in Orzo Broth (Cooking for 2)
- Prep Time 20 min
- Total 60 min
- Servings 2
- 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
Make With
Progresso Broth
Instructions
-
Step1In 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.
-
Step2Strain 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.
-
Step3Stir mushrooms, bell peppers, spinach, basil and onions into broth mixture. Cook about 2 minutes or until spinach is wilted and orzo is tender.
-
Step4Place a piece of salmon in each individual bowl; spoon vegetable-orzo broth over top. Sprinkle with cheese.
Nutrition
250
Calories
6g
Total Fat
27g
Protein
21g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 21%
- Sodium
- 930mg
- 39%
- Potassium
- 790mg
- 23%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 5g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 35%
- 35%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 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 Choice
1 1/2Tips from the Betty Crocker Kitchens
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