{"id":6269,"date":"2012-05-12T01:01:04","date_gmt":"2012-05-12T06:01:04","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=6269"},"modified":"2012-05-11T17:39:59","modified_gmt":"2012-05-11T22:39:59","slug":"salmon-with-crimini-mushrooms-in-beef-broth-sauce","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2012\/05\/12\/salmon-with-crimini-mushrooms-in-beef-broth-sauce\/","title":{"rendered":"Salmon With Crimini Mushrooms in Beef Broth Sauce"},"content":{"rendered":"

\"B<\/a><\/p>\n

We visited B Cellars Winery and Tasting Salon in Napa Valley during May. We met the delightful Chef
\nMachamer who was the Season 4 winner of Hell\u2019s Kitchen. Her extensive background is available on the\u00a0B Cellars Winery website<\/span><\/a><\/span>. The salmon recipe below from B Cellars Winery for salmon uses 1\/2 cup of red wine. If you are cooking for Mother\u2019s Day, this might be a great dish to serve.<\/p>\n

Enjoy! Kathy<\/p>\n

 <\/p>\n

Salmon With Crimini Mushrooms in Beef Broth Sauce<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

4 six ounce salmon fillets with skin on
\n6 tablespoons olive oil
\n2 tablespoons butter
\n\u00bd pound crimini mushrooms sliced in \u00bc
\n2 tablespoon diced red onion
\n2 garlic cloves minced
\n2 tablespoons chopped fresh marjoram
\n\u00bd cup red wine
\n\u00bd cup beef broth<\/p>\n

Directions<\/strong><\/p>\n

    \n
  1. Heat oven to 350.<\/li>\n
  2. In a large oven proof skillet heat three tablespoons olive oil over medium heat.<\/li>\n
  3. \u00a0Add the salmon flesh side down and cook for approx. 3 minutes.<\/li>\n
  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.<\/li>\n
  5. Add mushrooms, garlic and red onion and cook for approx. 5 minutes.<\/li>\n
  6. Add the red wine and beef broth and continue cooking until wine and broth are reduced by half.<\/li>\n
  7. Finish by adding marjoram.<\/li>\n
  8. Assembly: Put sauce, red onion and mushrooms on four individual plates, put a salmon skin side up over mushrooms.<\/li>\n<\/ol>\n

    Recipe provided by B Cellars Winery and Tasting Salon<\/span><\/a><\/span><\/p>\n