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Salmon with Shiitake and Red Wine Sauce

Source: © Food & Wine Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  4
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.
RECIPE INGREDIENTS
5 tablespoons  unsalted butter
1   large onion coarsely chopped (about 1 1/2 cups)
2 cups  dry red wine
2 cups  beef stock preferably homemade
8   thyme sprigs
salt and freshly ground pepper
1 cup  wild rice rinsed
1/2 pound  shiitake mushrooms —stems discarded, caps cut into 1-inch pieces
4 6 ounce  skinless salmon fillets
Salmon with Shiitake and Red Wine Sauce Recipe at Cooking.com
DIRECTIONS
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.


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.


Preheat the oven to 325°. 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.


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.


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.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 12/20/2010
Part of These Recipe Collections Find Similar Recipes »
 Mushroom Main Dishes
 Easy Wine-Sauce Mains
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