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
- 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.
- Preheat oven to 350F (175C). Spread the orzo on a rimmed baking sheet and toast in the oven until lightly browned, about 20 minutes.
- 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.
- 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.
- 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.
