Poached Salmon in Orzo Broth (Cooking for 2)
Poached Salmon in Orzo Broth (Cooking for 2) might be just the main course you are searching for. This recipe serves 2. One serving contains 409 calories, 39g of protein, and 16g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of chicken broth, shiitake mushrooms, roasted bell peppers, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 1 hour.
Instructions
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.
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.
Stir mushrooms, bell peppers, spinach, basil and onions into broth mixture. Cook about 2 minutes or until spinach is wilted and orzo is tender.
Place a piece of salmon in each individual bowl; spoon vegetable-orzo broth over top.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Lapis Luna Chardonnay
Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.