¼ cup soy sauce
½ cup white wine
½ cup slice yellow onions
1 TBS chopped fresh thyme
½ teaspoon black pepper
½ TBS olive oil3 pounds salmon filets
3 cups of sliced Portobello mushrooms
3 cups of sliced shiitake mushrooms
3 cups of sliced sweet onions
2 TBS fresh thyme
1 TBS mustard seed
1 TBS Wildside Seasoning all purpose blend
4 TBS olive oil
Kosher salt and black pepper to taste
1 TBS chopped shallots
2 cups Pinot Noir
2 ½ cups chicken stock
1 TBS Dijon Mustard
½ tsp cornstarch with water
2 TBS butter
Mix ingredients for the marinade in a bowl and whisk thoroughly. Marinate salmon for 2-3 hours. Remove salmon and pat dry. In a large sauté pan or skillet, sauté mushrooms, onions, thyme mustard seed in olive oil until onions are translucent, season and keep warm.
In a medium sauté pan heat 1 TBS olive oil, add shallots and sauté for 3 minutes add wine and reduce by ½. Add chicken stock, thyme, mustard, and cornstarch mixture and reduce until sauce thickens remove from heat and stir in butter. Keep sauce warm until ready to serve.
The salmon can be prepared the following three ways. Using a fish basket, grill salmon filets on a hot fire for 4-5 minutes on each side being careful not to burn. Grill Salmon with skin on for 15-17 depending on the thickness or Broil on a broiler pan for 6-7 minutes again being careful not to over cook. Serve with grilled asparagus.