Salmon with Shiitake and Red Wine Sauce
Recipe from
Food & Wine
Beef stock and red wine make a luxurious sauce for this salmon recipe by Bernie Sun, corporate beverage director for Jean-Georges Vongerichten's restaurant group.
Ingredients
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5 tablespoonsunsalted buttersee savings
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1large onion, coarsely chopped (about 1 1/2 cups)see savings
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2 cupsdry red winesee savings
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2 cupsbeef stock, preferably homemadesee savings
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8thyme sprigssee savings
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Salt and freshly ground peppersee savings
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1 cupwild rice, rinsedsee savings
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1/2 poundshiitake mushrooms, stems discarded, caps cut into 1-inch piecessee savings
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4 6-ounceskinless salmon filletssee savings
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Directions
1.
In a saucepan, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until softened, 7 minutes. Add the red wine, beef stock and thyme and bring to a boil. Simmer until the liquid has reduced to 3/4 cup, 1 hour and 15 minutes; strain into a clean saucepan. Season with salt and pepper, cover and keep hot.
2.
Meanwhile, bring a medium saucepan of water to a boil. Add the wild rice and a pinch of salt, cover and simmer over low heat until tender, about 25 minutes. Drain the rice and return it to the saucepan. Season with salt, cover and keep warm.
3.
Preheat the oven to 325 degrees. In a medium skillet, melt the remaining 2 tablespoons of butter. Add the shiitake and season with salt and pepper. Cover and cook, stirring occasionally, until tender and browned, about 5 minutes.
4.
Arrange the salmon fillets on a rimmed baking sheet, skinned side down, and season with salt and pepper. Bake for about 15 minutes, until just cooked in the center.
5.
Spoon the wild rice onto plates and set the salmon fillets on top. Spoon the shiitake mushrooms and red wine sauce over the fish and serve.
MAKE AHEAD
The red wine sauce, sauteed mushrooms and cooked wild rice can be refrigerated separately, in airtight containers, overnight. Reheat gently.
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