Crispy Salmon with Mushroom Orzo and Red Wine Sauce

Ingredients

• 2  bay leaves 
• 2 cups beef broth canned
• 5 cups chicken broth low-sodium canned
• 2 cups cooking wine dry red
• 2 tablespoons tarragon leaves fresh chopped
• 1 pound mushrooms sliced
• 7 tablespoons olive oil divided
• 1 large onion sliced
• 1 pound orzo pasta 
• 30 ounce salmon fillet boneless skinless
• 6 servings salt and pepper black freshly ground
• 6  shallots minced
• 8  thyme sprigs fresh
• 0.3 cup butter unsalted cut into pieces
• 0.5 cup whipping cream 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• whisk

Directions

1. In a large saucepan, heat 2 tablespoons of olive oil over medium heat.
2. Add onions and saute for 5 minutes.
3. 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.
4. Preheat oven to 350 degrees F.
5. Place orzo on a rimmed baking sheet.
6. Bake until golden brown, for about 20 minutes.
7. Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat.
8. Add shallots.
9. Saute for 4 minutes.
10. Add mushrooms.
11. Saute until golden, about 10 minutes.
12. 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.
13. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
14. Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat.
15. Sprinkle salmon with salt and pepper.
16. Add to skillet and saute just until cooked through, about 3 minutes per side.
17. Bring sauce to simmer.
18. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates.
19. Place salmon fillets on top of orzo.
20. Serve with sauce.