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    Crispy Salmon with Mushroom Orzo and Red Wine Sauce View Edit

    Servings: Not specified

    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 1/2 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 2 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.

    Ingredients
    • 4 tablespoons olive oil, divided
    • 1/2 large onion, sliced
    • 1 cups dry red wine
    • 1 cups canned beef broth
    • 4 fresh thyme sprigs
    • 2 bay leaves
    • 1 pound orzo
    • 4 shallots, minced
    • 1 pound mushrooms, sliced
    • 3 cups canned low-sodium chicken broth
    • 1/3 cup whipping cream
    • 1 tablespoons chopped fresh tarragon leaves
    • Salt and freshly ground black pepper
    • 4 (5-ounce) skinless boneless salmon fillets
    • 2 tbs unsalted butter, cut into pieces

    Parsed from recipe text (no separate ingredient records).
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