salmon with mushroom orzo and red wine sauce

How To Make salmon with mushroom orzo and red wine sauce

• 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.
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