Spacer Salmon with Mushroom Orzo and Red Wine Sauce
  | Asymmetry | Cooking | Salmon with Mushroom Orzo and Red Wine Sauce |



This is a lengthy and involved recipe, but the results are stunning.

7 Tbsp olive oil
1 large onion, sliced
2 cups dry red wine
2 cups beef broth
8 fresh thyme sprigs
2 bay leaves
1/4 cup unsalted butter, cut into small pieces

1 lb orzo

6 shallots, minced
1 lb mushrooms, sliced
5 cups chicken broth
1/2 cup whipping cream
2 Tbsp chopped fresh tarragon

6 5-ounce skinless boneless salmon fillets


  1. Heat 2 Tbsp oil in heavy large saucepan over medium heat. Add onions; sauté 5 minutes.
  2. Add wine, beef broth, thyme, and one bay leaf. Boil until liquid is reduced to one cup, about 35 minutes. Strain sauce into a small saucepan.
  3. Preheat oven to 350 F. Place orzo on rimmed baking sheet. Bake until golden brown, about 20 minutes.
  4. Heat 2 Tbsp oil in another heavy large saucepan over medium-high heat. Add shallots; sauté 4 minutes.
  5. Add mushrooms; sauté until golden, about 10 minutes.
  6. Add orzo, chicken broth, and bay leaf. Cook uncovered until orzo is tender and broth is absorbed, stirring often, about 20 minutes.
  7. Add cream and tarragon; simmer 5 minutes, stirring occasionally. Season to taste with salt and pepper.
  8. Heat 3 Tbsp oil in heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side.
  9. Bring sauce to a simmer. Add butter; whisk just until melted. Season with pepper.
  10. Spoon orzo onto plates; top with salmon and serve with sauce.

Serves 6.

Bon Appetit, issue unknown although the recipe comes from Asterix & Obelix, wherever that is.

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Except where noted, all material on this site is © 2001 Rebecca J. Stevenson