Pair with Gainey Vineyard Limited Selection Pinot Noir


  • 1 stick butter
  • 1 large carrot, finely chopped
  • 1 large Granny Smith apple, peeled & finely chopped
  • 2 large shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 bottle Gainey pinot noir
  • 1-1/2 C. ruby port
  • 1/3 C. dried porcini mushrooms
  • 1/2 C. chicken demiglace
  • 6 parsley sprigs plus 1 Tbl. minced parsley
  • 4 whole peppercorns
  • 3 thyme sprigs
  • 1 bay leaf
  • 1 C. small pearl onions, peeled and root ends trimmed
  • Salt and freshly ground pepper
  • 2 Tbl. Gainey sauvignon blanc or chardonnay
  • 1/2 lb. center-cut salmon fillet with skin at room temperature
  • 2 Tbl. pure olive oil


  1. In a large skillet, melt 2 Tbl. butter over moderate heat. Add the carrot, apple, shallots and half of the garlic and cook, stirring occasionally, until browned, about 10 minutes. Add the pinot noir, port and porcini and simmer until the liquid reduces to 1/2 C., about 20 minutes. Stir in the demiglace, parsley sprigs, peppercorns, thyme and bay leaf and simmer until reduced to 1/2 C., about 15 minutes longer. Strain the sauce into a small saucepan.
  2. In another small saucepan, met 2 Tbl. butter over moderately low heat. Add the pearl onions, season with salt and pepper and cook stirring, until softened, about 7 minutes. Add the white wine and simmer over moderately high heat until the pan is nearly dry, about 1 minute.
  3. In a medium skillet, melt 2 Tbl. butter over high heat. Add the chanterelle mushrooms and the remaining half of the garlic, season with salt and pepper and cook, stirring, until the mushrooms are nicely browned and tender, about 4 minutes. Remove the skillet from the heat. Stir in the pearl onions and minced parsley and cover to keep warm.
  4. Using a sharp knife, score the salmon skin in a diamond pattern, making the cuts 1 inch apart. Cut the salmon fillet into 4 equal portions and season with salt.
  5. Heat the olive oil in a large non-stick skillet. Ass the salmon, skin side down, and cook over high heat until the skin is crisp, about 5 minutes. Turn and cook for 1 minute longer.
  6. Bring the sauce to a simmer. Remove from heat and whisk remaining 2 Tbl. butter, season with salt and pepper. Set the salmon fillets on plates. Drizzle the sauce around them, spoon the mushrooms and onions on top and serve.

Serves 4

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