Salmon With Mushroom Orzo And Red Wine Sauce Recipe

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Salmon with Mushroom Orzo and Red Wine Sauce

Vicki Butts (lazyme)

By
@lazyme5909

In this delicious dish from Asterix & Obelix, the orzo is toasted before it's cooked, giving the pasta a nice nutty flavor.

From Bon Appetit December, 1999.


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Serves:

6

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

7 Tbsp
olive oil
1 large
onion, sliced
2 c
dry red wine
2 c
canned beef broth
8
fresh thyme sprigs
2
bay leaves
1 lb
orzo
6
shallots, minced
1 lb
mushrooms, sliced
5 c
canned low-salt chicken broth
1/2 c
whipping cream
2 Tbsp
chopped fresh tarragon
6 5-oz
skinless boneless salmon fillets
1/4 c
unsalted butter, cut into pieces (1/2 stick)

Directions Step-By-Step

1
Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion; saute 5 minutes. Add wine, beef broth, thyme and 1 bay leaf; boil until liquid is reduced to 1 cup, about 35 minutes. Strain sauce into small saucepan.
2
Preheat oven to 350°F Place orzo on rimmed baking sheet. Bake until golden brown, about 20 minutes.
3
Heat 2 tablespoons oil in another heavy large saucepan over medium-high heat. Add shallots; saute 4 minutes. Add mushrooms; saute until golden, about 10 minutes. Add orzo, chicken broth and 1 bay leaf; bring to boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, stirring often, about 20 minutes.
4
Add cream and tarragon; simmer 5 minutes, stirring occasionally. Season with salt and pepper.
5
Heat 3 tablespoons oil in 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.
6
Bring sauce to simmer. Add butter; whisk just until melted. Season with pepper.
7
Spoon orzo onto plates. Top with salmon. Serve with sauce.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Greek