TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings


  • 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
  • 3 tablespoons Crisco® Extra Virgin Olive Oil
  • 4 salmon fillets (5 ounces each)
  • Salt and pepper to taste


  1. For orzo, in a large skillet, saute mushrooms and onion in oil for 4 minutes. Remove to a small bowl; set aside.
  2. 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.
  3. Meanwhile, for salmon, heat oil in a large nonstick skillet over 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.
Originally published as Salmon with Herb and Cirtus Orzo in Taste of Home Cooking School Collection Spring 2009, p55

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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