CRISPY SALMON WITH MUSHROOM ORZO AND RED VINIGAR RECIPE

INGREDIENTS

• 4tablespoon olive oil, divided in two portion
• 1 large onion, sliced
• 475 ml tinned beef stock
• 8 fresh thyme springs
• 2 bay leaves
• 450g orzo
• 6 shallots, minced
• 450 gm mushrooms, sliced
• 1.2 l tinned low sodium chicken stock
• 120 ml double cream
• 2 tablespoon chopped fresh tarragon leaves
• Salt and pepper, freshly ground
• 6 skinless boneless salmon fillets, 140g each
• 60 gm unsalted butter

DIRECTION

• In a large saucepan, heat 2 tablespoon of olive oil over medium heat.
• Add onions and sauté for 5 minutes.
• Add wine, beef broth, thyme and 1 bay leaf. 
• Boil until liquid is reduced by 240ml, about 35 minutes. 
• Strain sauce into a small saucepan.
  
• Preheat oven to 180C/Gas 4. 
• Place orzo on a rimmed baking sheet. 
• Bake until golden brown, for about 20 minutes.
  
• Heat 2 tablespoon of oil in another heavy large saucepan over medium-high heat.
• Add shallots. Sauté for 4 minutes. 
• Add mushrooms. Sauté 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 tablespoon oil in a 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 6 plates. 
• Place salmon fillets on top of orzo. Serve with sauce.