Salmon with Herb and Citrus Orzo

15 min
20 min
4 servings

INGREDIENTS:

• ORZO
• 1/4 cup Crisco® Extra Virgin Olive Oil
• 1 red onion, diced
• 8 ounces mushrooms, sliced
• 8 ounces orzo, uncooked
• 1 (14.5 oz.) can chicken broth
• 4 tablespoons chopped fresh dill
• 2 tablespoons finely grated lemon peel
• 1/2 cup sliced almonds
• Salt and pepper to taste
• SALMON
• 3 tablespoons Crisco® Extra Virgin Olive Oil
• 4 (5 oz.) boneless, skinless salmon filets
• Salt and pepper to taste
• Lemon wedges and dill sprigs

PREPARATION DIRECTIONS:

1. 1.
   HEAT 1/4 cup oil in heavy, large skillet over medium-high heat. Add onion and mushrooms. Cook and stir 4 minutes. Remove to small bowl.


2. 2.
   ADD orzo and chicken broth to skillet. Bring to boil. Reduce heat to medium-low. Cook, covered, stirring occasionally, about 12 to 15 minutes or until orzo is tender and broth is absorbed. Cook salmon while orzo is cooking.


3. 3.
   HEAT 3 tablespoons oil in large, heavy nonstick skillet over medium-high heat. Sprinkle salmon generously with salt and pepper. Add to skillet; cook about 3 minutes per side or just until cooked through. Remove and keep warm.


4. 4.
   ADD cooked onions and mushrooms, dill, lemon peel and almonds to orzo. Season with salt and pepper.


5. 5.
   SPOON orzo onto plates. Top with salmon. Garnish with lemon wedge and dill sprig.