Poached Salmon in Orzo Broth

I recently tried this salmon recipe, primarily to use up a little bit of orzo I had left in the pantry. It is really a declicious way to prepare salmon; even though it uses a pasta, it really has an Asian cuisine feel to it.

Anyone looking for a new, interesting way to prepare salmon should try this dish.


Poached Salmon in Orzo Broth

1 cup hot water
1 8-ounce package sliced fresh mushrooms
3 cups chicken broth
2 cloves garlic, finely chopped
3 tablespoons uncooked orzo pasta
2 salmon fillets (approximately ¼-pound each)
¼ 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

Heat broth and garlic in Dutch oven. 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 a 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 each piece of salmon in an individual bowl; spoon vegetable-orzo broth over top. Sprinkle with cheese.