Salmon is one of my go-to weekday meals because it is simple to prepare. But I have found that when you pair it with an elegant sauce and sophisticated wine, it elevates the entire meal. What I love about this pairing is that it is simple enough to prepare for a fast weekday meal but elegant enough for a weekend dinner party.
I chose a good bottle of California Pinot Noir for two reasons. First, Pinot Noir, salmon, and mushrooms are a match made in heaven! And California Pinot Noir’s are a bit fruitier and will complement the tart cherries in the sauce. To learn more, check out my American Pinot Noir pairing page.
Salmon with Mushroom & Cherry Pinot Noir Sauce
April 5, 2020
: 2
Ingredients
- 2 tablespoons extra virgin olive oil plus 2 teaspoons
- 1 small package of baby portabella mushrooms, chopped
- 2 green onions, finely chopped
- ½ teaspoon Herbs de Provence
- ¼ cup of dried tart cherries
- 2/3 cup California Pinot Noir wine
- 1 tablespoon butter
- Salt and pepper to taste
- 2 6 ounce organic or wild salmon filets
Directions
- Step 1 Heat 2 tablespoons of olive oil in a saute pan. Add the mushrooms, Herbs de Provence, and ½ of the green onions to the pan. Stir to combine. Lower heat to medium and cook the mushrooms for about 4-5 minutes until they are nicely browned. Add the cherries and cook for another minute. Add the wine and cook for another 2-3 minutes until the wine reduces by half. Add the butter and stir to combine. Remove from heat and season with salt & pepper.
- Step 2 Season the salmon with salt & pepper on both sides. Heat 2 teaspoons of olive oil in a non-stick pan. Make sure the pan is really hot before adding the salmon. Place the salmon, skin side down, and cook for 3 minutes. Cook the fish on the other side for about 3 minutes. Remove from the heat.
- Step 3 To serve, place the salmon on a platter and spoon the mushroom sauce generously over the fish. Garnish with the green onions.
