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
from Tablespoon.com

Ingredients

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

Directions

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.

Salmon Baked in Foil

I don't have much to say about this other than it was good. Tasty. Easy. The most important qualities for my dinnertime these days.

The salmon came out cooked perfect and the flavors were great - the tomatoes added a little sweetness that was a nice complement to the fish.


From Food Network


Ingredients

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

 Directions

1. Preheat the oven to 400 degrees F.

2. Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

3. Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Baked Salmon

I avoided trying to make salmon at home for a long time, because if its not cooked perfectly its not pleasant to eat. This is such a simple recipe, but the results are a fantastic! Thanks, Marci for sharing!

Line a cookie sheet with parchment paper. 
Cut salmon into single serving portions and lay on paper. 
Thinly coat with olive oil. 
Generously season with Old Bay (I also sprinkled with dill).
Lay sliced lemon on top, then pop in a 400 degree oven for about 25 minutes.