Poached Salmon in Orzo Broth (Cooking for 2)

 

1

cup hot water

6

dried shiitake mushrooms (1/2 oz)

2

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

2

cloves garlic, finely chopped

3

tablespoons uncooked rosamarina or orzo pasta

1

salmon fillet (1/2 lb), skinned, 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

• 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. Sprinkle with cheese.