Another recipe from my Wine Lover's Cookbook. Though this one suffered possibly significant changes. The recipe called for sweet onions, but I forgot to buy them. So I just used yellow onions instead. Also, the pinot noir used was not, perhaps, the best of wines. But it did ok. Also, the salmon marinated for just about 36 hours, much longer than called for. However, despite naysayers, the fish turned out just fine - not mushy at all. However I did turn the fish to marinate skin-side down for about half that time.
A few notes - I used mustard seeds for the dry mustard, merely grinding them in a mortar. I also accidentally doubled the amount of thyme in the sauce, but it didn't seem to affect the ratio much.
Grilled Salmon with Mushrooms, Sweet Onions and Pinot Noir Sauce
1/4 cup soy sauce
1/2 cup white wine
1/2 cup sliced yellow onions
1/2 tbsp dry mustard
1 tbsp chopped fresh thyme (1/2 tbsp dried)
1/2 tsp crushed black pepper
1/2 tbsp olive oil
3 lbs fresh salmon filets
3 cups sliced portobello mushrooms, inner gills removed
3 cups sliced shiitake mushrooms
3 cups sliced sweet onions
2 tbsp chopped fresh thyme
2 tsp mustard seed
4 tbsp olive oil
kosher salt and freshly ground black pepper
1 tbsp chopped shallots
2 cups pinot noir
2 1/2 cups chicken stock
1 tbsp Dijon mustard
1/2 tsp cornstarch mixed with 1/2 tsp cold water
2 tbsp unsalted butter
To make marinade, mix all ingredients together in a small bowl and whisk thoroughly. Marinate salmon for 2 hours. Remove salmon from marinade and pat dry.
In a large saute pan or skillet over medium-high heat, sautee mushrooms, onions, 1 tbsp thyme and mustard seed in 3 tbsp oil for 7 to 8 minutes, or until onions are translucent. Season and keep warm.
In a medium sauce pan or skillet, heat 1 tbsp olive oil. Add shallots and saute for 2 to 3 minutes. add wine and reduce by half. Add stock, 1 tbsp thyme, mustard and cornstarch mixture and reduce until sauce coats the back of a wooden spoon. remove from heat and stir in butter. Season to taste. Keep sauce warm until ready to serve.
Prepare a hot charcoal fire and grill salmon for 4 to 5 minutes per side, depending on thickness, making sure not to overcook it. Alternatively, salmon can be broiled for about 6 to 7 minutes on a broiler pan.
To serve, divide mushroom-onion mixture on warm plates. Place salmon filets on top. Spoon sauce over the salmon.