Crispy Salmon with Mushroom Orzo and Red Wine Sauce

  • Recipe courtesy Christophe Jalbert at Asterisk Restaurant Newport, RI
  • Show: Giada's Weekend Getaways
  • Episode: Newport, RI
Total Time:
2 hr 20 min
Prep:
20 min
Inactive Prep:
--
Cook:
2 hr
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,