Crispy Salmon with Mushroom Orzo and Red Wine Sauce
- 7 tablespoons olive oil, divided
- 1 large onion, sliced
- 2 cups dry red wine
- 2 cups canned beef broth
- 8 fresh thyme sprigs
- 2 bay leaves
- 1 pound orzo
- 6 shallots, minced
- 1 pound mushrooms, sliced
- 5 cups canned low-sodium chicken broth
- 1/2 cup whipping cream
- 2 tablespoons chopped fresh tarragon leaves
- Salt and freshly ground black pepper
- 6 (5-ounce) skinless boneless salmon fillets
- 1/4 cup unsalted butter, cut into pieces
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan.
Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.
Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side.
Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce.
Recipe courtesy Christophe Jalbert at Asterisk Restaurant Newport, RI