Here's a quick, delicious and healthy meal based off the recipe from EatingWell. You can substitute the Zinfandel for your favorite red wine of the moment, and swap out the salmon for halibut if you prefer. Always good to have options.
Total Time: 45 Minutes
1 1/2-ounce package dried morel or porcini mushrooms
1 cup boiling water
2 teaspoons cornstarch
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/3 cup finely chopped shallots
3/4 cup Collier Falls
1 cup seafood stock
1 teaspoon butter
1-2 teaspoons lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 1/4 pounds wild-caught salmon fillet, skinned (see Tip) and cut into 4 portions
- Combine mushrooms and boiling water in a small bowl. Soak until the mushrooms are softened, 12 to 15 minutes. Strain the soaking liquid through a paper towel-lined sieve into a bowl. Rinse the mushrooms; finely chop. Stir together 1 tablespoon of the soaking liquid and cornstarch in a small bowl.
- Heat 2 teaspoons oil in a large skillet over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook for 1 minute more. Stir in wine and cook, stirring, until reduced to about 1/2 cup, 2 to 3 minutes. Add the remaining soaking liquid and seafood stock (or clam juice) to the pan. Bring to a simmer and cook until the sauce is reduced to 1 1/2 cups, 10 to 14 minutes.
- Stir the cornstarch mixture and stir it into the simmering sauce. Cook, stirring, until slightly thickened, 1 to 2 minutes. Remove from the heat and stir in butter, lemon juice and 1/4 teaspoon each salt and pepper.
- Meanwhile, season salmon with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just cooked through, 3 to 5 minutes per side. Serve with the mushroom sauce.