Skip to main content
Epicurious

Salmon with Mushroom Orzo and Red Wine Sauce

4.1

(37)

In this delicious dish from Asterix & Obelix, the orzo is toasted before it's cooked, giving the pasta a nice nutty flavor.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

7 tablespoons olive oil
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-salt chicken broth
1/2 cup whipping cream
2 tablespoons chopped fresh tarragon
6 5-ounce skinless boneless salmon fillets
1/4 cup (1/2 stick) unsalted butter, cut into pieces

Preparation

  1. Step 1

    Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion; sauté 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.

    Step 2

    Preheat oven to 350°F Place orzo on rimmed baking sheet. Bake until golden brown, about 20 minutes.

    Step 3

    Heat 2 tablespoons oil in another heavy large saucepan over medium-high heat. Add shallots; sauté 4 minutes. Add mushrooms; sauté 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.

    Step 4

    Heat 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and sauté just until cooked through, about 3 minutes per side.

    Step 5

    Bring sauce to simmer. Add butter; whisk just until melted. Season with pepper. Spoon orzo onto plates. Top with salmon. Serve with sauce.

TagsOrzoPastaRed WineWineAlcoholBeveragesBeefMeatThymeHerbs & SpicesShallotVegetableMushroomTarragonSalmonFishSeafoodMainDinnerNut FreeBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.