We visited B Cellars Winery and Tasting Salon in Napa Valley during May. We met the delightful Chef
Machamer who was the Season 4 winner of Hell’s Kitchen. Her extensive background is available on the B Cellars Winery website. The salmon recipe below from B Cellars Winery for salmon uses 1/2 cup of red wine. If you are cooking for Mother’s Day, this might be a great dish to serve.
Enjoy! Kathy
Salmon With Crimini Mushrooms in Beef Broth Sauce
Ingredients
4 six ounce salmon fillets with skin on
6 tablespoons olive oil
2 tablespoons butter
½ pound crimini mushrooms sliced in ¼
2 tablespoon diced red onion
2 garlic cloves minced
2 tablespoons chopped fresh marjoram
½ cup red wine
½ cup beef broth
Directions
- Heat oven to 350.
- In a large oven proof skillet heat three tablespoons olive oil over medium heat.
- Add the salmon flesh side down and cook for approx. 3 minutes.
- Transfer to oven and cook for approx. 10 minutes. While the salmon is cooking melt the butter over medium high heat into olive oil.
- Add mushrooms, garlic and red onion and cook for approx. 5 minutes.
- Add the red wine and beef broth and continue cooking until wine and broth are reduced by half.
- Finish by adding marjoram.
- Assembly: Put sauce, red onion and mushrooms on four individual plates, put a salmon skin side up over mushrooms.
Recipe provided by B Cellars Winery and Tasting Salon