I had this dish at my best friends house, when we both lived back home in Denmark. Whenever I make this I can't help thinking about her cozy home, and her sweet sweet family. I really miss my Danish friend, that I grew up with and her family. I miss living an hour apart from her. Being there for each other whenever we needed each other. Even though we both live in the US, Texas feels like a world away from California. Love you M.
Normally you would use white wine with fish, but the salmon really pairs well with red wine too. I love making this for smaller dinner parties. It is fairly quick to make, and brings on bold flavors, and pairs perfectly with a couple of bottles of good red wine
- 4 salmon pieces, serving size, skin and bones removed
- ½ yellow onion, finely chopped
- 300 g mushrooms, quartered
- 1 fish stock cube, or a good splash of concentrated fish stock
- 500 ml red wine, the better the wine, the better the sauce
- salt and pepper to taste
- corn starch dissolved in cold water to thicken the sauce
Put onions, mushrooms and fish stock, in a large sauté pan and place the salmon pieces on top. Pour in the red wine, so it almost covers the salmon. Put a lid on the pan and bring the liquid to a boil. Turn down the heat and bring it to a slow simmer. Let it simmer for about 8-10 minutes until the fish is done, and has turned opaque pink. Be careful not to overcook the salmon.
Remove the salmon with a slotted spoon, careful not to brake the fish. Let the liquid come to a boil again and thicken the sauce with some corn starch dissolved in a little cold water.
Serve the salmon with sautéed spinach and rice.