Recipe courtesy of Christophe Jalbert
Episode: Newport, RI
Crispy Salmon with Mushroom Orzo and Red Wine Sauce
Total:
2 hr 20 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
2 hr 20 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

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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