Salmon with Shiitake and Red Wine Sauce

Name: Salmon with Shiitake and Red Wine Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters beef stock, preferably homemade; 473 milliliters dry red wine; 355 milliliters onion, coarsely chopped (about; 680 grams skinless salmon fillets; 4 servings Salt and freshly ground pepper; 227 grams shiitake mushrooms stems discarded, caps cut into 1-inch pieces; 8 thyme sprigs; 5 Tbsps unsalted butter; 237 milliliters wild rice, rinsed

Need a gluten free and pescatarian main course? Salmon with Shiitake and Red Wine Sauce could be an amazing recipe to try. This recipe serves 4. One serving contains 670 calories, 44g of protein, and 26g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up thyme sprigs, salt and pepper, onion, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a saucepan, melt 3 tablespoons of the butter.

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Butter

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Sauce Pan

Add the onion and cook over moderate heat until softened, 7 minutes.

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Onion

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.

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Salt And Pepper

Beef Stock

Red Wine

Thyme

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Sauce Pan

Meanwhile, bring a medium saucepan of water to a boil.

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Water

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Sauce Pan

Add the wild rice and a pinch of salt, cover and simmer over low heat until tender, about 25 minutes.

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Wild Rice

Salt

Drain the rice and return it to the saucepan. Season with salt, cover and keep warm.

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Rice

Salt

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Sauce Pan

Preheat the oven to 32

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Oven

In a medium skillet, melt the remaining 2 tablespoons of butter.

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Butter

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Frying Pan

Add the shiitake and season with salt and pepper. Cover and cook, stirring occasionally, until tender and browned, about 5 minutes.

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Salt And Pepper

Arrange the salmon fillets on a rimmed baking sheet, skinned side down, and season with salt and pepper.

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Salt And Pepper

Salmon Fillets

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Baking Sheet

Bake for about 15 minutes, until just cooked in the center.

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Oven

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.

Ingredients you will need

Shiitake Mushrooms

Salmon Fillets

Wild Rice

Red Wine

Sauce

Fish

Equipment

Ingredients

Servings:

473milliliters

beef stock, preferably homemade 473milliliters

dry red wine 355milliliters

onion, coarsely chopped (about 680grams

skinless salmon fillets 4servings

Salt and freshly ground pepper 227grams

shiitake mushrooms stems discarded, caps cut into 1-inch pieces 8

thyme sprigs 5Tbsps

unsalted butter 237milliliters

wild rice, rinsed

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.