Salmon with Red Wine & Shiitake Mushrooms
Today’s recipe comes to us from Ashley Baqeuro
author of The Quick and Dirty Cook blog.
We love the recipes and photos on her blog, so we asked Ashley to allow us to publish some, and she kindly agreed.
Here’s how Ashley described today’s recipe:
“This is the type of recipe I like to make when I am going through an ‘I’m so unhealthy and out of shape phase,’ which funny enough seems to have been the last several months.”
“I’ve written before about how wonderful shiitake mushrooms are health-wise
this recipe combines the health benefits from shiitakes with those of beautiful salmon and red wine.”

“Perfect. I served it over brown rice and red quinoa but you could leave out the carbs or serve it with a green salad instead.”

Ashley Baquero, author of "The Quick and Dirty Cook" blog
Salmon with Red Wine & Shiitake Mushrooms
Adapted from a Food & Wine magazine recipe
Cook time 1 hour 15 minutes
Serves 2-4
Side suggestions: Wild rice, red quinoa, or green salad
Wine suggestion: A bold, complex Pinot Noir
A few slices butter
1 large onion, coarsely chopped
2 cups dry red wine
2 cups beef stock
A few thyme sprigs
1/2 pound shiitake mushrooms, tough stems discarded and sliced
2-4 (6 oz each) wild Alaskan salmon fillet portions (without skin if you plan to serve over rice)

  • In a medium saucepan heat a few slices of butter and cook the onion over medium heat until softened, about 5 minutes.

  • Add the red wine, stock, and thyme and bring to a boil. Simmer until the liquid has reduced to about a cup. This will take about 45 minutes, stirring occasionally. Strain into a clean saucepan and season with salt and pepper. Cover and keep hot. If you are serving over rice, you should cook the rice while you prepare the sauce.

  • Preheat the oven to 325 F. In a small skillet, cook the shiitake with butter and season with salt and pepper. Stir frequently until the mushrooms are tender and browned, about 5 minutes.

  • Arrange the salmon on a rimmed baking sheet and season with salt and pepper. Bake for 7-10 minutes or until the fish is flaky and cooked through except for a 1/2 inch wide pink spot in the center. (Sockeye cooks quickest, king cooks slowest, and silver salmon falls between those.) Remove fish from oven and let it sit, covered, to self-cook for 3-5 minutes.

  • Serve the fish over the rice, spoon the mushrooms and sauce over the fish.