INGREDIENTS:
- 2 cups water
- 1 ounce dried mushrooms
- 1 cup Pinot Noir or other red wine
- ¼ ounce dried porcini mushrooms
- 1 6-ounce salmon filets, skins removed
- 2 tablespoons minced shallots
- 4 ounces cremini mushrooms, sliced (about 2 cups)
- 1 tablespoon balsamic vinegar
- 1 large red jalapeño, chopped
- ½ teaspoon sugar
- ½ teaspoon cornstarch (if needed)
- 2 teaspoons cracked pink peppercorns (optional)
- 1 cup (uncooked amount) Chinese black rise or brown rice, cooked
- 1 teaspoon dark sesame oil
- ¼ cup parsley, chopped
DIRECTIONS:
1. In a 1-quart saucepan, bring water, mushrooms, and wine to a boil. Reduce to about 1 cup. Strain through a coffee filter and return to pan to keep warm.
2. Grind porcinis to a fine powder in a spice mill or coffee grinder. Season salmon fillets with salt and pepper. Spread mushroom powder on a plate, and coat salmon filets evenly with powder. Heat a large sauté pan over high heat, then add 1 tablespoon of the olive oil. Sear salmon in oil to 3 minutes per side, depending on thickness. Remove to a platter and tent with foil to keep war,.
3. In same pan, heat remaining oil. Add shallots and cremini mushrooms. Sauté until soft and beginning to brown. Add vinegar, jalapeño, and sugar. Whisk cornstarch into the mushroom-wine reduction, add to sauté pan, and cook, stirring constantly, until thickened. Add pink peppercorns, if using.
4. Toss the cooked rice with sesame oil, and portion onto plates. Top rice with cremini mushroom sauce, place a portion of salmon on top, and sprinkle with parsley.
SERVES 4
