Salmon with Red Wine Mushroom Sauce
1 bottle (750ml) light red wine (such as pinot noir)
2 shallots, finely chopped
1 bay leaf
3 sprigs fresh parsley
3 sprigs fresh thyme
2 T sugar
1 C beef/chicken/fish stock
2 T olive oil
120g butter, chilled, cubed
180g pancetta (or thick-cut bacon), cut into thick 2cm-long batons
1 onion, thinly sliced
150g button mushrooms, sliced
6 x 160g boneless salmon portions, skin on
- Place the red wine, shallots, bay leaf, parsley, thyme, peppercorns and sugar in a wide pan. Bring to boil, then simmer over low heat for 20 minutes to reduce by half. Add stock, reduce for 10 minutes until a sauce consistency, then set aside.
- Heat half the oil and 30g of butter in a frypan, add pancetta and onion and cook over low heat for 1-2 minutes or until soft. Add the mushrooms and cook for 4-5 minutes. Strain the wine reduction onto the onions and mushrooms, discarding solids. Season the sauce, then set aside.
- In a separate heavy-based frypan, heat 30g of butter and the remaining oil over medium-high heat. Season the salmon, then fry skin-side down for 3 minutes or until crispy, then turn and fry for 2 minutes until just cooked through.
- Reheat sauce over medium heat, whisking in remaining butter, one piece at a time, until glossy. Drizzle salmon with a little sauce, and serve with mashed potato and peas.
Recipe adapted from taste.com.au
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