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Category: Seafood
Prep Time: Cook Time: Total Time:
5 Tbsp unsalted butter, divided
1 large onion, coarsely chopped (about 1 1/2
cups)
2 cups dry red wine
2 cups beef stock
8 thyme sprigs
salt and freshly ground pepper
1 cup wild rice, rinsed
1/2 pound shitake mushrooms, stems discarded
caps cut into 1-inch pieces
four 6-to 7- ounce skinless salmon fillets
In a saucepan, melt 3 Tbsp 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 Tbsp of butter. Add the shitake 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 sides down, and season with salt and papper. 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 shitake mushrooms and red wine sauce over the fish and serve.
4 servings
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Salmon with Shitake and Red Wine Sauce
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Category: Seafood
Prep Time: Cook Time: Total Time:
5 Tbsp unsalted butter, divided
1 large onion, coarsely chopped (about 1 1/2
cups)
2 cups dry red wine
2 cups beef stock
8 thyme sprigs
salt and freshly ground pepper
1 cup wild rice, rinsed
1/2 pound shitake mushrooms, stems discarded
caps cut into 1-inch pieces
four 6-to 7- ounce skinless salmon fillets
In a saucepan, melt 3 Tbsp 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 Tbsp of butter. Add the shitake 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 sides down, and season with salt and papper. 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 shitake mushrooms and red wine sauce over the fish and serve.
4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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