Salmon with Herb and Cirtus Orzo |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
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.
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