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

1. Heat oven to 350.
2. In a large oven proof skillet heat three tablespoons olive oil over medium heat.
3.  Add the salmon flesh side down and cook for approx. 3 minutes.
4. Transfer to oven and cook for approx. 10 minutes. While the salmon is cooking melt the butter over medium high heat into olive oil.
5. Add mushrooms, garlic and red onion and cook for approx. 5 minutes.
6. Add the red wine and beef broth and continue cooking until wine and broth are reduced by half.
7. Finish by adding marjoram.
8. 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