Ingredients:
7 tablespoons olive oil
1 large onions, sliced
2 cups dry red wine
2 cups canned beef broth
8 fresh thyme sprigs
2 bay leaves
1 lb orzo pasta
6 shallots, minced
1 lb mushrooms, sliced
5 cups canned low sodium chicken broth
1/2 cup whipping cream
2 tablespoons chopped fresh tarragon
30 ounces skinless boneless salmon fillets
1/4 cup unsalted butter, cut into pieces
Directions:
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.
Preheat oven to 350 F Place orzo on rimmed baking sheet. Bake until golden brown, about 20 minutes.
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. Add cream and tarragon; simmer 5 minutes, stirring occasionally. Season with salt and pepper.
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.
Bring sauce to simmer. Add butter; whisk just until melted. Season with pepper. Spoon orzo onto plates. Top with salmon. Serve with sauce.
Servings: 6
Time preparation: 40 min.
Time total: 70 min.