Best 3 Salmon With Mushroom Orzo And Red Wine Sauce Recipes

Indulge in a culinary symphony of flavors with our meticulously crafted Salmon with Mushroom Orzo and Red Wine Sauce. This tantalizing dish presents a delightful harmony of textures and tastes, featuring succulent salmon fillets nestled amidst a bed of creamy mushroom orzo and enveloped in a rich, velvety red wine sauce. Each bite promises a burst of umami, with earthy mushrooms, nutty orzo, and the subtle sweetness of red wine dancing on your palate. Experience the perfect balance of flavors and textures in this delectable dish that will leave you craving for more.

The culinary journey continues with an array of equally enticing recipes. Discover the vibrant flavors of our zesty Lemon Garlic Butter Salmon, where tender salmon fillets bask in a vibrant marinade of lemon, garlic, and herbs, resulting in a dish that is both refreshing and savory. Embark on a Mediterranean adventure with our flavorful One-Pan Mediterranean Salmon and Vegetables, where succulent salmon joins forces with an array of colorful vegetables in a vibrant tomato-based sauce. For a taste of classic elegance, our Pan-Seared Salmon with Lemon Butter Sauce presents a timeless combination of perfectly seared salmon enveloped in a luscious lemon butter sauce, offering a symphony of rich and tangy flavors.

From the hearty and comforting Salmon Chowder, brimming with tender salmon, vegetables, and a creamy broth, to the innovative Smoked Salmon Dip, featuring the distinctive smokiness of salmon blended with a creamy base, our collection of recipes caters to diverse palates and preferences. Each dish embodies culinary excellence, showcasing the versatility and delectable nature of salmon. Explore these culinary creations and embark on a gastronomic adventure that will leave you utterly satisfied.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

Ingredients

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

Ingredients

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.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
Choose the right salmon: For this recipe, it's best to use a salmon fillet that is about 1 inch thick. This will ensure that the salmon cooks evenly and doesn't overcook.
Don't overcrowd the pan: When searing the salmon, make sure to not overcrowd the pan. This will prevent the salmon from cooking evenly and will also make it more likely to stick to the pan.
Use a good quality red wine: The red wine sauce is a key component of this dish, so it's important to use a good quality wine. Look for a wine that is full-bodied and has a fruity flavor.
Let the sauce simmer: Once you've added the red wine to the sauce, let it simmer for at least 15 minutes. This will allow the flavors to meld together and develop.
Serve immediately: This dish is best served immediately after it's made. The salmon will be flaky and moist, and the sauce will be rich and flavorful.

Conclusion:

This salmon with mushroom orzo and red wine sauce is a delicious and elegant dish that is perfect for a special occasion. The salmon is perfectly cooked and the sauce is rich and flavorful. The orzo adds a nice touch of heartiness to the dish. Overall, this is a well-balanced and satisfying meal that is sure to impress your guests.