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Tonight's Dinner: Salmon with Red Wine Porcini Sauce

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

Red Wine Gives Salmon Meaty Flavor

Seared salmon fillets can be a delicious dinner any night of the week, but add some porcini mushrooms and red wine and you've got a delightful dinner for a meatless Monday.

Cabernets and merlots are those rich red wines that are great for reducing down into sauces. You can add anything to these wines from vinegars to syrups to spices in order to enhance flavors and add a different taste to an otherwise plain piece of meat or fish. And, just as fresh spices will delight your taste buds in one way, dried mushrooms will excited them in another. Don't worry, dried mushrooms aren't hard to find. They should be in the produce section of your favorite supermarket, right next to the fresh spices.

So the next time you're trying decide what to make for dinner, grab your favorite bottle of red wine, some dried porcini mushrooms, and some wild Alaskan salmon and make this delicious dish from Eating Well magazine.

Salmon with Red Wine Porcini Sauce

Ingredients

  • 1/2-ounce dried porcini mushrooms
  • 1 cup boiling water
  • 2 teaspoons cornstarch
  • 1/3 cup shallots, minced
  • 3/4 cup dry red wine
  • 1 cup bottled clam juice
  • 1 teaspoon butter
  • 1 teaspoon lemon juice
  • 1 pound wild salmon fillet, skinned and cut into 4 portions

Directions

  1. Combine mushrooms and boiling water in small bowl; soak until the mushrooms are softened, about 12 minutes; strain the liquid through a sieve into a bowl and set aside; rinse the mushrooms and chop finely; stir together 1 tablespoon soaking liquid and cornstarch and set aside.
  2. Heat 1 tablespoon olive oil in large sauté pan over medium heat; add shallots and cook until softened, about 2 minutes; add the mushrooms and cook for another minute; stir in the wine and cook until reduced to 1/2 cup, 2 to 3 minutes; add the remaining soaking liquid and clam juice to the pan; bring to a boil and reduce the heat to low; let sauce simmer until reduced to 1 1/2 cups, about 15 minutes.
  3. Stir the cornstarch mixture into the simmering sauce; cook until slightly thickened, about 2 minutes; remove from heat and stir in lemon juice, butter, salt, and pepper to taste.
  4. While the mushroom sauce simmers, season the salmon with salt and pepper to taste. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat; add the salmon and cook until just cooked through, about 4 minutes per side. Serve hot with mushroom sauce drizzled on top.

Other Salmon Recipes from She Knows

Baked Salmon for One

Grilled Blackened Salmon with Mango BBQ Sauce

Papaya and Smoked Salmon Salad

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