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Drew Fog Eater 2009 Pinot Noir - Anderson Valley and Grilled Salmon with Mushrooms, Sweet Onions and Pinot Noir Sauce

Presented by: Carole and Marshall Ward

Grilled Salmon with Mushrooms, Sweet Onions, and Pinot Noir Sauce

¼ cup soy sauce
½ cup white wine
½ cup sliced yellow onions
½ tbsp. dry mustard
1 tbsp. chopped fresh thyme
½ tsp. crushed black pepper
½ tbsp. olive oil
3 lbs. fresh salmon fillets
3 cups sliced Portobello mushrooms, inner gills removed
3 cups sliced shiitake mushrooms
3 cups sliced sweet onions (Maui or Walla Walla)
2 tbsp. chopped fresh thyme
2 tsp. mustard seed
4 tbsp. olive oil
Kosher salt and freshly ground pepper
1 tbsp. chopped shallots
2 cups Pinot Noir
2½ cups chicken stock
1 tbsp. Dijon mustard
½ tsp. cornstarch mixed with ½ tsp. cold water
2 tbsp. unsalted butter

To make marinade, mix all ingredients together in a small bowl and whisk thoroughly. Marinate salmon for 2 hours. Remove salmon from marinade and pat dry.

In a large sauté pan or skillet over medium heat, sauté mushrooms, onions, 1 tbsp. thyme and mustard seed in 3 tbsp. olive oil for 7 to 8 minutes, or until onions are translucent. Season and keep warm.

In a medium sauté pan or skillet, heat 1 tbsp. olive oil. Add shallots and sauté for 2 to 3 minutes. Add wine and reduce by half. Add stock, 1 tbsp. thyme, mustard, and cornstarch mixture and reduce until sauce coats the back of a wooden spoon. Remove from heat and stir in butter. Season to taste. Keep sauce warm until ready to serve.

Prepare a hot charcoal fire and grill salmon for 4 to 5 minutes per side, depending on thickness, making sure not to overcook it. Alternatively, salmon can be broiled for about 6 to 7 minutes on a broiler pan.

To serve, divide mushroom-onion mixture on warm plates. Place salmon fillets on top. Spoon sauce over the salmon.

Recipe from:
The Wine Lover’s Cookbook
Serves 6 as an entrée

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