Directions For the Marinade:
To make marinade, mix all ingredients together in a small bowl and whisk thoroughly. Marinate salmon for 2 hours. Prepare hot charcoal fire and grill salmon for 4-5 minutes per side, depending on thickness.
Directions For the Pinot Noir Sauce:
An hour an a half after the fish has been put in the marinade, heat 1 tablespoon olive oil In a medium sauté pan or skillet. Add shallots and sauté for 2-3 minutes. Add wine and reduce by half. Add stock, 1 tablespoon thyme, mustard, and cornstarch mixture and reduce until sauce coats the back of a wooden spoon. This will take about 30 minutes. Remove from heat and stir in butter. Season to taste. Keep sauce warm until ready to serve.
Directions For the Mushrooms:
In a large sauté pan or skillet, over medium-high heat, sauté mushrooms, onions, thyme and mustard seed in 3 tablespoon oil for 7-8 minutes, or until onions are translucent. Season and keep warm.
To Serve:
Divide mushroom-onion mixture on warm plates. Place salmon fillets on top. Spoon sauce over the salmon. Serve with brown sugar-glazed, parsley-ed carrots.
Touring & Tasting adds new wine pairing recipes every week. Check back for tasty new recipes to pair with wine!
Sign up for our free eNewletter and receive a new recipe weekly.
Chef's Notes:
This recipe requires a number of steps, but it is well worth the effort. One of the best salmon recipes I've tasted.