William James Cellars Grilled Salmon with Mushrooms, Sweet Onions, and Pinot Noir Sauce

Ingredients For the Marinade:

1/4 cup soy sauce

1/2 cup white wine

1/2 cup sliced yellow onions

1/2 tablespoon dry mustard

1 tablespoon chopped fresh thyme

1/2 teaspoon crushed black pepper

1/2 tablespoon olive oil

3 pounds fresh salmon fillets

Ingredients For the Pinot Noir Sauce:

3 tablespoons olive oil

1 tablespoon chopped shallots

2 cups Pinot Noir

2 1/2 cups chicken stock

1 tablespoon thyme

1 tablespoons Dijon mustard

1/2 teaspoons cornstarch mixed with 1/2 teaspoons cold water

2 tablespoons unsalted butter

kosher salt and freshly ground black pepper

Ingredients For the Mushrooms:

3 cups sliced portobello mushrooms

3 cups sliced shiitake mushrooms

3 cups sliced sweet onions

2 tablespoons chopped fresh thyme

2 teaspoons mustard

3 tablespoons olive oil

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.

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This recipe requires a number of steps, but it is well worth the effort. One of the best salmon recipes I've tasted.