Salmon with Shiitake and The Escapist Merlot Red Wine Sauce
5 tablespoons unsalted butter
1 large onion, coarsely chopped (about 1 1/2 cups)
2 cups of The Escapist Merlot
2 cups beef stock, preferably homemade
8 thyme sprigs
Salt and freshly ground pepper
1 cup wild rice, rinsed
1/2 pound shiitake mushrooms—stems discarded, caps cut into 1-inch pieces
Four 6- to 7-ounce skinless salmon fillets
Prep Time: 30 minutes Cook Time: 90 minutes Servings: 4
1. In a saucepan, melt 3 tablespoons of the butter. Add the onion and cook over moderate
heat until softened, 7 minutes. Add the Escapist Merlot, 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.
2. 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.
3. 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.
4. 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.
5. Spoon the wild rice onto plates and set the salmon fillets on top. Spoon the shiitake
mushrooms and The Escapist Merlot sauce over the fish and serve.
MAKE AHEAD: The Escapist Merlot wine sauce, sautéed mushrooms and cooked
wild rice can be refrigerated separately, in airtight containers, overnight. Reheat gently.