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
















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By raine2067_6777374
LOS ANGELES, CA
on November 26, 2006
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The Merlot reduction sauce was bitter, possibly my $8.99 wine was at fault, but I don't think so, I added about 5 tablespoons of surgar and it made it passable. The recipe calls for "veal reduction" as if we all have that in our pantry or fridge, with no notes on how to make it or where to get it.
Not my favorite foodnetwork experience.
By jtwilkinson
Orlando, FL
on July 08, 2005
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This is a wonderful dish. I substituted French flageolets (pale green kidney beans for the white beans. They maintain their shape adn texture better. My only suggestion is to reduce the Merlot sauce to a syrup. Otherwise it gets lost.
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