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1
Heat 2 tablespoons oil in heavy large saucepan over medium heat.
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2
Add onion; saute 5 minutes.
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3
Add wine, beef broth, thyme and 1 bay leaf; boil until liquid is reduced to 1 cup, about 35 minutes.
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4
Strain sauce into small saucepan.
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5
Preheat oven to 350F Place orzo on rimmed baking sheet.
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6
Bake until golden brown, about 20 minutes.
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7
Heat 2 tablespoons oil in another heavy large saucepan over medium-high heat.
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8
Add shallots; saute 4 minutes.
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9
Add mushrooms; saute until golden, about 10 minutes.
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10
Add orzo, chicken broth and 1 bay leaf; bring to boil.
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11
Reduce heat to medium-low.
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12
Cook uncovered until orzo is tender and broth is absorbed, stirring often, about 20 minutes.
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13
Add cream and tarragon; simmer 5 minutes, stirring occasionally.
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14
Season with salt and pepper.
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15
Heat 3 tablespoons oil in heavy large nonstick skillet over medium-high heat.
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16
Sprinkle salmon with salt and pepper.
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17
Add to skillet and saute just until cooked through, about 3 minutes per side.
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18
Bring sauce to simmer.
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19
Add butter; whisk just until melted.
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20
Season with pepper.
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21
Spoon orzo onto plates.
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22
Top with salmon.
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23
Serve with sauce.
