Marinade:
1/4 cup soy sauce
1/2 cup white wine
1/2 cup sliced yellow onions
1/2 tablespoon dry mustard
1 tablespoon chopped fresh thyme
1/2 teaspoon crushed black pepper
1/2 tablespoon olive oil
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3 pounds fresh salmon filets
3 cups sliced portobello mushrooms, inner gills removed
3 cups sliced shiitake mushrooms
3 cups slived sweet onions
2 tablespoons chopped fresh thyme
2 teaspoons mustard seed
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped shallots
2 cups pinot noir
2 1/2 cups chicken stock
1 tablespoon dijon mustard
1/2 teaspoon cornstarch mixed with 1/2 teaspoon cold water
2 tablespoons unsalted butter
To make marinade, mix all ingredients together in a small bowl and whisk thoroughly. Marinate salmon for 2 hours. Remove salmon from marinade and pat dry.
In a large saute pan or skillet over medium high heat, saute mushrooms, onions, 1 tablespoon thyme and mustard seed in 3 tablespoons oil for 7 to 8 minutes, or until onions are translucent. Season and keep warm.
In a medium saute pan or skillet, heat 1 tablespoon olive oil. Add shallots an suate for 2 to 3 minutes. Add wine and reduce by half. Add stock, 1 tablespoon thyme, mustard, and cornstarch mixture and reduce until sauce coats the back of a wooden spoon. Remove from heat and stir in butter. Season to taste. Keep sauce warm until ready to serve.
Prepare hot charcoal fire and grill salmon for 4 to 5 minutes per side, depending on thickness, making sure not to overcook it. Alternatively, salmon can be broiled for about 6 to 7 minutes on a broiler pan.
To serve, divide mushrooms-onion mixture on warm plates. Place salmon fillets on top. Spoon sauce over the salmon. Serve with brown-suger glazed, parslied carrots.
