Recipe courtesy of Christophe Jalbert

Crispy Salmon with Mushroom Orzo and Red Wine Sauce

  • Level: Intermediate
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Cook: 2 hr
  • Yield: 6 servings
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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

  1. 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.
  2. Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.
  3. 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.
  4. 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.
  5. 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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