Friday, April 27, 2012

Poached Salmon in Orzo Broth

This was a fun and delicious new way to enjoy salmon! The fish gets poached in a mild broth so it keeps its great flavor, and all the rest of the goodies are cooked in one pot making this super simple yet super fancy-looking :) After this and our fish curry, eating fish in broth with a spoon is my new favorite way to enjoy it.

I'm going to post the original recipe here pretty much as written, although I did make some changes. I doubled the mushrooms (because I love them), used almost a full pound of salmon, and also a little more broth and orzo.

Poached Salmon in Orzo Broth


1 cup hot water
6 dried shiitake mushrooms (1/2 oz package)
2 cups chicken broth
2 cloves garlic, minced
3 Tbsp. uncooked orzo pasta
1 salmon fillet (1/2 lb), cut into 2 pieces
1/4 sliced roasted red bell peppers
1 cup thinly sliced spinach leaves
3 Tbsp. thinly sliced fresh basil leaves
2 green onions, sliced diagonally


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.

No comments:


Related Posts with Thumbnails