Salmon With Mushroom Orzo And Red Wine Sauce Recipes

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CRISPY SALMON WITH MUSHROOM ORZO AND RED WINE SAUCE



Crispy Salmon with Mushroom Orzo and Red Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 15

7 tablespoons olive oil, divided
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-sodium chicken broth
1/2 cup whipping cream
2 tablespoons chopped fresh tarragon leaves
Salt and freshly ground black pepper
6 (5-ounce) skinless boneless salmon fillets
1/4 cup unsalted butter, cut into pieces

Steps:

  • In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan.
  • Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.
  • Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
  • Heat 3 tablespoons oil in a 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 6 plates. Place salmon fillets on top of orzo. Serve with sauce.

SALMON WITH MUSHROOM ORZO AND RED WINE SAUCE



Salmon with Mushroom Orzo and Red Wine Sauce image

Categories     Wine     Fish     Mushroom     Pasta     Sauté     Dinner     Seafood     Salmon     Red Wine     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

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

Steps:

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

GRILLED SALMON WITH ORZO, FETA, AND RED WINE VINAIGRETTE



Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette image

Provided by Curtis Stone

Categories     Fish     Pasta     Quick & Easy     Backyard BBQ     Dinner     Vinegar     Feta     Seafood     Salmon     Grill     Grill/Barbecue     Pescatarian     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 17

Orzo
1 1/2 cups orzo
3 tablespoons red wine vinegar
3 tablespoons finely chopped shallots
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ounces fresh baby spinach (about 3 cups not packed)
1 1/2 cups grape tomatoes, cut in half
1/2 cup pine nuts, toasted (see Kitchen Note)
1/4 cup thinly sliced fresh basil leaves
1 cup crumbled feta cheese (4 ounces)
2 tablespoons chopped fresh chives, for garnish
Salmon
Four 5-ounce skinless salmon fillets
Olive oil, for coating the fish
Kosher salt and freshly ground black pepper

Steps:

  • 1. Prepare an outdoor grill for medium- high cooking over direct heat.
  • 2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
  • 3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
  • 4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
  • 5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
  • 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.

SALMON WITH MUSHROOM ORZO AND RED WINE SAUCE



Salmon with Mushroom Orzo and Red Wine Sauce image

In this delicious dish from Asterix & Obelix, the orzo is toasted before it's cooked, giving the pasta a nice nutty flavor. From Bon Appetit December, 1999.

Provided by Vicki Butts (lazyme)

Categories     Seafood

Time 55m

Number Of Ingredients 14

7 Tbsp olive oil
1 large onion, sliced
2 c dry red wine
2 c canned beef broth
8 fresh thyme sprigs
2 bay leaves
1 lb orzo
6 shallots, minced
1 lb mushrooms, sliced
5 c canned low-salt chicken broth
1/2 c whipping cream
2 Tbsp chopped fresh tarragon
6 5-oz skinless boneless salmon fillets
1/4 c unsalted butter, cut into pieces (1/2 stick)

Steps:

  • 1. 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.
  • 2. Preheat oven to 350°F Place orzo on rimmed baking sheet. Bake until golden brown, about 20 minutes.
  • 3. 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.
  • 4. Add cream and tarragon; simmer 5 minutes, stirring occasionally. Season with salt and pepper.
  • 5. 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.
  • 6. Bring sauce to simmer. Add butter; whisk just until melted. Season with pepper.
  • 7. Spoon orzo onto plates. Top with salmon. Serve with sauce.

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