Slow Cooked Salmon with Red Wine Sauce
By
Baking salmon at a low temperature ensures that the fish will be very moist since most of the delicious oils and moisture aren’t lost.
Serves 4
Total Time
Prep Time
Difficulty Level Easy
Ingredients
2 tsp red wine vinegar (sauce)
1/4 cup (2 medium) finely minced shallots (sauce)
3 cups low salt veal or chicken stock, store-bought or homemade (sauce)
1-1/2 cups fruity dry red wine, such as pinot noir (sauce)
2 medium cloves garlic, minced (sauce)
1 large sprig thyme or 1 tbsp dried whole thyme (sauce)
2 tbsp softened butter (sauce)
1 to 2 tbsp olive oil (salmon)
4, 5-ounce skin on salmon fillets, pin bones removed (salmon)
sea salt and freshly ground pepper (salmon)
1 tbsp each olive and toasted sesame oil (mushrooms)
6 ounces trimmed, cleaned, and sliced or quartered shiitake mushrooms (mushrooms)
2 tsp soy sauce, or to taste (mushrooms)
Sea salt and freshly ground pepper (mushrooms)
Microgreens for garnish if desired (mushrooms)
Directions
For the sauce: In a heavy medium skillet over medium-high heat, bring the vinegar and shallots to a boil. Add the stock, wine, garlic and thyme. Cook for about 12 minutes, until the liquid has reduced to 3/4 cup or so and is nicely thickened. Whisk in butter in small bits and season to your taste with salt and pepper. Strain through a fine mesh strainer. Cover and keep warm.
For the salmon: Preheat the oven to 250 degrees. Brush the salmon with oil, season with salt and pepper and place skin side down on a baking sheet, preferably parchment lined.
Bake for 12 – 14 minutes or until fish is firm and a little white collagen appears on the bottom of the fish, which is a signal that it is done. It will look rare. You can check by using the sharp point of a knife or a fork carefully inserted in the center. Fish should still be translucent in the very center but starting to flake.
While the fish is cooking prepare the mushrooms. In a heavy skillet over medium-high heat, add the olive and sesame oils and heat until shimmering. Add the mushrooms and cook for 4 to 5 minutes, stirring occasionally, until lightly browned but still holding their shape. Add the soy sauce, salt and pepper to taste. Keep warm.
