Food Network: Seared Salmon with a Wild Mushroom and White Bean Ragout and a Merlot Reduction Sauce

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Seared Salmon with a Wild Mushroom and White Bean Ragout and a Merlot Reduction Sauce
Recipe courtesy Emeril Lagasse, 1999

Ingredients
1 bottle Merlot Red Wine
1 small onion, quartered
2 celery stalks, chopped
2 carrots, peeled and chopped
1 bay leaf
3 tablespoons olive oil
2 tablespoons chopped shallots
1 pound shiitake mushrooms, cleaned, steamed and thinly sliced
Salt
Freshly ground black pepper
1 teaspoon chopped garlic

2 cups cooked navy white beans
2 cups veal reduction
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon butter
4 (6-ounce) salmon fillets, skin off
Creole seasoning

Directions
In a saucepan, over medium heat, combine the wine,
onions, celery, carrots and bay leaf. Bring to a boil, reduce heat to medium low
and simmer until the liquid reduces by half, about 35 to 40 minutes. Remove from
the heat and strain. Set aside, keeping warm. In a large saute pan, over medium
heat, add 1 tablespoon of the oil. Add the shallots and mushrooms. Season with
salt and pepper. Saute until the mushrooms start to wilt, about 3 to 4 minutes.

Stir in the garlic and white beans. Season with salt and pepper. Saute for 1
minute. Add the veal reduction. Bring to a simmer and cook for 8 minutes. Remove
from the heat and stir in the parsley and butter. Set aside, keeping warm. Season
both sides of the salmon with Creole seasoning. In a large saute pan, over medium
heat, add the remaining 2 tablespoons of the oil. When the oil is hot, add the
salmon and sear for 4 to 5 minutes on each side for medium rare. Spoon some of
the mushroom/bean mixture in the center of each plate. Lay the salmon fillets on
top of the beans. Drizzle some of the wine syrup over each salmon fillet.
Garnish with green onions.