Pinot Noir never used to be our dinner wine of choice, but we decided to give it a try not that long ago and were simply amazed at how the food transformed the wine. We’ve been trying it with more and more foods ever since, and last night Ward made Grilled Salmon with Pinot Noir Sauce, accompanied by mushrooms and sweet onions; it was incredible.
The Wine(s)
We’re both agreed that it was the Pinot Noir reduction that truly transformed the meal, not to mention the accompanying bottle of Pinot Noir.
In the recipe we used a Cono Sur 2007, a Pinot Noir from Chile. To drink with the meal, we had a bottle of Louis Latour 2007, a Pinot Noir from France. The French wine cost more than the Chilean one, but the Chilean one actually had more depth to it. The French wine was definitely a lighter tasting wine.
Sautéed Onions and Mushrooms
The grilled salmon rested on a bed of sautéed portobello and shiitake mushrooms and onions. There was a bit left over after the meal so I took a quick taste. While they weren’t bad on their own - they’d make a wonderful side dish for any grilled meal - the Pinot Noir sauce definitely makes a big flavour difference.
Making the Pinot Noir Sauce
The Pinot Noir sauce required a bit of cooking time to reduce it. But it was well-worth it. It had a slightly tangy but richly flavourful taste that went well with the juiciness of the grilled salmon.
Putting It All Together: Grilled Salmon with Mushrooms, Sweet Onions, and Pinot Noir Sauce
This isn’t a dish that we’d make every night of the week, but it made a very flavourful weekend meal, when you have time to sit back and truly enjoy it. The salmon was grilled just to doneness, so it was very tender and moist. The sauce worked well with both the salmon and the mushroom and onion mixture; best of all, it transformed the bottle of Pinot Noir that accompanied the meal.
This picture honestly doesn’t do the dish justice. The brightness of the sauce didn’t photograph well with the salmon, but other than not being very photogenic together, the sauce and salmon were a perfect combination! (Recipe follows picture)
Grilled Salmon with Mushrooms, Sweet Onions, and Pinot Noir Sauce
Adapted from The Wine Lover’s Cookbook
Ingredients
For the marinade:
1/4 cup soy sauce
1/2 cup white wine
1/2 cup sliced yellow onions
1/2 tbsp dry mustard
1 tbsp chopped fresh thyme, or 1/2 tbsp dried thyme
1/2 tsp crushed black pepper
1/2 tbsp olive oilOther ingredients:
3 pounds salmon fillets
3 cups sliced fresh portobello mushrooms, inner gills removed
3 cups sliced fresh shiitake mushrooms
3 cups sliced sweet onions
2 tbsp chopped fresh thyme or 1 tbsp dried thyme
2 tsp mustard seed
4 tbsp olive oil
Kosher salt
freshly ground black pepper
1 tbsp chopped shallots
2 cups Pinot Noir
2-1/2 cups chicken stock
1 tbsp Dijon mustard
1/2 tsp cornstarch mixed with 1/2 tsp cold water
2 tbsp unsalted butter1. Mix the marinade ingredients in a small bowl and whisk thoroughly. Marinate the salmon for two hours (we put the salmon with the marinade in a large Ziplock freezer bag.
2. Remove salmon from marinade and pat dry. Dispose of the used marinade.
3. Heat 3 tbsp of the oil in a large sauté pan over medium-high heat. Sauté the mushrooms, onions, 1 tbsp fresh thyme (1/2 tbsp if using dried) and mustard seed for 7 to 8 minutes, until onions are translucent. Season with the salt and pepper and keep warm.
4. Heat 1 tbsp of oil in a medium sauté pan over medium-high heat. Add the shallots and sauté for 2 to 3 minutes. Add the wine and cook until wine is reduced by half. Add the chicken stock, the remaining 1 tbsp fresh thyme (1/2 tbsp dried), the Dijon mustard and the cornstarch mixture, and reduce until sauce coats the back of a wooden spoon (this might take a while, so be patient).
5. Remove from heat and stir in the butter. Season to taste. Keep warm until ready to serve.
6. Grill salmon for 4 to 5 minutes per side over a hot grill - the length of time will depend on the thickness of your fillets. Be sure you don’t overcook the salmon. You can also broil the salmon in the oven, for about 6 to 7 minutes (again, the time will vary according to the thickness of your fillets).
7. Divide mushroom-onion mixture onto plates. Place salmon on top and spoon sauce over the salmon.
You can see our review of the Wine Lover’s Cookbook here.
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November 16th, 2008 at 3:08 am
The sauce adds such a nice finishing touch
November 20th, 2008 at 10:13 pm
That looks like a really tasty meal!