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Ingredients

• 5 tablespoons  unsalted butter
• 1   large onion, coarsely chopped (about 1 1/2 cups)
• 2 cups  dry red wine
• 2 cups  beef stock, preferably homemade
• 8   thyme sprigs
•   Salt and freshly ground pepper
• 1 cup  wild rice, rinsed
• 1/2 pound  shiitake mushrooms, stems discarded, caps cut into 1-inch pieces
• 4 6-ounce  skinless salmon fillets

Description

Beef Stock And Red Wine Make A Luxurious Sauce For This Salmon Recipe By Bernie Sun, Corporate Beverage Director For Jean-Georges Vongerichten's Restaurant Group.

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