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
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
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