Salmon with red wine shiitake sauce

Yield: 4 servings

Measure Ingredient
1 teaspoon Red wine vinegar
2 mediums Shallots; peeled, minced
2 cups Unsalted chicken or veal stock
1 cup Pinot Noir; Merlot or other dry,
\N \N Fruity red wine
2 \N Garlic cloves; peeled, minced
1 large Fresh thyme sprig
\N \N (or 2 tbspns dried thyme; crumbled)
1 teaspoon Peanut oil
1 teaspoon Oriental; (toasted) sesame oil
¼ pounds Fresh shiitake or other fresh mushrooms; ends trimmed,
\N \N Thinly sliced and patted dry
\N \N === SALMON ===
4 \N Salmon steaks; 3/4\" thick - (abt 2 lbs
\N \N Total); patted dry
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
2 tablespoons Peanut or vegetable oil -; (about)
2 tablespoons Minced flat-leaf parsley

For the Red Wine Shiitake Sauce, bring the vinegar to a boil with the shallots in a heavy medium saucepan over medium-high heat. Add the stock, wine, garlic, and thyme. Boil until thickened to a sauce-like consistency and reduced to about 1 cup. (This can be prepared 1 day ahead and refrigerated.) Heat the peanut and sesame oils in a heavy medium skillet over medium-high heat. Add the mushrooms and saute until golden brown, for about 4 to 5 minutes, stirring occasionally. (This can be prepared ahead, covered and set aside at room temperature.) For the salmon, preheat the oven to 200 degrees. Pat salmon dry. Season with salt and pepper. Place a heavy large ovenproof nonstick skillet over medium-high heat and film with oil. Add the salmon and brown both sides lightly for about 1 minute.

Transfer the skillet to the oven and bake until the salmon is just opaque throughout for about 15 minutes. To serve, meanwhile, stir the sauce over medium-high heat to rewarm. Discard the thyme sprig. Stir in the mushrooms.

Place each salmon steak in the center of the plate and ladle the sauce over it until completely covered. Serve immediately. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9354) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-28-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Michel Richard

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