SALMON WITH MUSHROOM ORZO AND RED WINE SAUCE

Salmon with Mushroom Orzo and Red Wine Sauce image

Provided by Vicki Butts (lazyme)

Categories Seafood

Time 55m

Number Of Ingredients 14

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)

Steps:

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.