Crispy Salmon with Mushroom Orzo and Red Wine Sauce Recipe

Crispy Salmon with Mushroom Orzo and Red Wine Reduction

Recipe Inspired by Christophe Jalbert

• Difficulty: Intermediate
• Servings: 6
• Nutritional Info Per Portion (serves 6): Calories: 1027 | Fat: 52g | Saturated Fat: 16g | Carbohydrates: 79g | Fiber: 7g | Sugar: 11g | Protein: 49g | Cholesterol: 120mg | Sodium: 1832mg
• Total Time: 2 hr 20 min
• Active Prep: 20 min
• Cooking Time: 2 hr

Ingredients

• 7 tbsp olive oil, separated
• 1 large onion, thinly sliced
• 2 cups dry red wine
• 2 cups beef broth (canned or homemade)
• 8 fresh thyme sprigs
• 2 bay leaves
• 1 lb orzo pasta
• 6 shallots, finely minced
• 1 lb assorted mushrooms, sliced
• 5 cups low-sodium chicken stock
• 1/2 cup heavy whipping cream
• 2 tbsp fresh tarragon, chopped
• Kosher salt and freshly ground black pepper
• 6 salmon fillets (5 ounces each, skinless and boneless)
• 1/2 cup unsalted butter, cubed

Instructions

1. In a large pot, warm 2 tablespoons olive oil over medium heat. Add the sliced onion and cook, stirring, for about 5 minutes. Add the red wine, beef broth, thyme sprigs, and one bay leaf. Simmer until reduced by about 1 cup (approximately 35 minutes). Strain and reserve the sauce in a small saucepan.
2. Preheat oven to 350F (175C). Spread the orzo on a rimmed baking sheet and toast in the oven until lightly browned, about 20 minutes.
3. In a large heavy-bottomed pot, heat 2 more tablespoons olive oil over medium-high heat. Saut the minced shallots for about 4 minutes, then add the sliced mushrooms and cook until golden, about 10 minutes. Add the toasted orzo, chicken stock, and the remaining bay leaf. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until the orzo is tender and most liquid is absorbed, about 20 minutes. Stir in the cream and tarragon, simmer gently 5 minutes more, and season with salt and pepper to taste.
4. Heat the remaining 3 tablespoons olive oil in a heavy skillet over medium-high heat. Season salmon fillets with salt and pepper. Sear the fillets until just opaque throughout, about 3 minutes per side.
5. Gently warm the reserved red wine sauce, whisk in the cubed butter until incorporated, and adjust seasoning if needed. Plate the mushroom orzo on six plates, top each with a salmon fillet, and drizzle the red wine reduction over the fish and orzo.

This recipe is adapted from a dish served at Asterisk Restaurant in Newport, RI by Chef Christophe Jalbert. The instructions are written for experienced home cooks and have not undergone standardized home kitchen testing.