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Salmon with Herb and Cirtus Orzo

Salmon with Herb and Cirtus Orzo
4 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 1/2 pound sliced fresh mushrooms
  • 1 small red onion, chopped
  • 1/4 cup Crisco® Extra Virgin Olive Oil
  • 8 ounces uncooked orzo pasta
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 cup snipped fresh dill
  • 2 tablespoons grated lemon peel
  • 1/2 cup sliced almonds
  • Salt and pepper to taste
  • SALMON:
  • 3 tablespoons Crisco® Extra Virgin Olive Oil
  • 4 salmon fillets (5 ounces each)
  • Salt and pepper to taste

Directions

  • For orzo, in a large skillet, saute mushrooms and onion in oil for 4
  • minutes. Remove to a small bowl; set aside.
  • Add orzo and broth to the skillet; bring to a boil. Reduce heat;
  • cover and simmer for 12-15 minutes or until orzo is tender and broth
  • absorbed, stirring occasionally. Stir in the dill, peel, almonds and
  • reserved mushroom mixture; heat through. Season with salt and
  • pepper.
  • Meanwhile, for salmon, heat oil in a large nonstick skillet over
© Taste of Home 2013

2 of 2

Salmon with Herb and Cirtus Orzo (continued)

Directions (continued)

  • medium-high heat. Sprinkle salmon with salt and pepper. Cook salmon
  • for 3 minutes on each side or until fish flakes easily with a fork.
  • Remove and keep warm. Spoon orzo onto plates; top with salmon.
  • Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013