Ingredients
- 5 tbsp unsalted butter
- 1 large onion, coarsely chopped
- 2 cup dry red wine
- 2 cup beef stock, preferably homemade
- 8 thyme sprigs
- salt and freshly ground black pepper
- 1 cup wild rice, rinsed
- 1/2 lb shiitake mushroom - stems discarded, caps cut into 1-inch pieces
- 4 6- to 7-ounce skinless salmon fillet
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.
