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Slow Cooked Salmon with Red Wine Sauce

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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.

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    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

    1. 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.

    2. 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.  

    3. 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.

    4. 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.

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