Photo: Crispy Salmon with Mushroom Orzo and Red Wine Sauce Recipe
Ingredients
- 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
Directions
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.
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By camsarim
on November 06, 2011
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Tried this with one modification. Used rice instead of Orzo, did not have it handy at home.Mixed it with mushroom at the end, served the salmon on top with wine sauce.(used chianti, but cabernet would probably go better My wife & I loved it. One suggestion : used some chopped garlic in addition to onions for the wine sauce. I guess garlic powder would be okay too. Overall, marvelous recipe, worth trying for special days.
By jalaga15_12007122
Cupertino, 43
on July 22, 2009
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I agree the wine sauce was lacking. I added 2 dashes of cinnamon, 3 teaspoons of brown sugar, 1 packet of splenda, salt to taste, pepper to taste, Italian herb seasoning, 20 more thyme sprigs and a half glass of pinot noir. (I used a merlot for the base. The result of all of the additions was an amazing red wine sauce.
the ORzo was amazing, I added another 1/2 cup of cream LOL. I did not used the salmon recipe as I had Beef medallions wrapped in bacon seared at high heat for 2 1/2 mins on both sides, and warmed on low for 10 mins. This resulted in a medium rare beef medallion.
my lady and I agreed we would have paid 25 dollars minimum for this dish. Just because the sauce tastes like <expletive> it does not mean you have to accept it. Add spices and herbs to it to adjust it to your taste buds and what you are cooking.
By suesheflower_97...
Atlanta, GA
on September 22, 2008
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I made this for my guy last night. The Orzo was YUM, and the Salmon was great (way too much butter, though. The wine sauce never thickened, and was tasteless. That was so disappointing; however, it didn't take away from how wonderful the dish was!
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