This is the type of recipe I like to make when I am going through a “I’m so unhealthy and out of shape phase,” which funny enough seems to have been the last several months. As a first year teacher I have very little time for working out, work in a very old building with no ventilation, and have put my immune system in serious shock from all the student germs and physical exhaustion of speaking and standing all day. A few years ago this phase would have occurred around the time I was going to a lot of bachalorette parties and drinking way too much! Oh how things change. The positive thing is that feeling like crap helps motivate me to get back to that 100% super healthy, strong, and sexy feeling in which I like to bask. 🙂 This recipe is something I would suggest to anyone needing to move out of a “blah” phase!
I’ve written before about how wonderful shiitake mushrooms are health-wise – this recipe combines the health benefits from shiitakes with those of beautiful salmon and red wine. Perfect. I served over brown rice and red quinoa but you could leave out the carbs or serve with a green salad instead.
- A few slices butter
- 1 large onion, coarsely chopped
- 2 cups dry red wine
- 2 cups beef stock
- A few thyme sprigs
- 1/2 pound shiitake mushrooms, tough stems discarded and sliced
- 2-4 salmon fillets (without skin if you plan to serve over rice)
Side suggestions: Wild rice, red quinoa, and/or green salad.
Wine suggestion: A bold, complex Pinot Noir.
- In a medium saucepan heat a few slices of butter and cook the onion over medium heat until softened, about 5 minutes.
- Add the red wine, stock, and thyme and bring to a boil. Simmer until the liquid has reduced to about a cup. This will take about 45 minutes, stirring occasionally. Strain into a clean saucepan and season with S/P. Cover and keep hot. If you are serving over rice, you should cook the rice while you prepare the sauce.
- Preheat the oven to 325. In a small skillet cook the shiitake with butter and season with S/P. Stir frequently until the mushrooms are tender and browned, about 5 minutes.
- Arrange the salmon on a rimmed baking sheet and season with S/P. Bake for about 15 minutes until the fish is cooked through in the center.
- Serve the fish over the rice, spoon the mushrooms and sauce over the fish.
Recipe source: Adapted from a Food & Wine recipe
Time: 1 hour 15 minutes