Salmon with Mushrooms and Red Wine Sauce

This recipe takes a bit of time to prepare but the result is outstanding. It is a good weekend evening meal. I hope you enjoy. You can substitute non-stick spray for the olive oil, but the olive oil is heart healthy and adds a nice flavor to the meal.

Sauce:
4 tablespoons olive oil
1 large onion, sliced
2 cups dry red wine
2 cups canned beef broth
8 fresh thyme sprigs
2 bay leaves
2 tablespoons unsalted butter, cut into pieces

Mushroom Sauté
6 shallots, minced
1 pound mushrooms, sliced
1/2 cup canned low-salt chicken broth
2 tablespoons chopped fresh tarragon (1 teaspoon dried)

Salmon
6 5-ounce skinless boneless salmon fillets
salt and pepper

Directions:
Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté 5 minutes. Add wine, beef broth, thyme and 1 bay leaf; boil until liquid is reduced to 1 cup, about 35 minutes. Strain sauce into small saucepan.

Heat 1 tablespoon oil in another heavy large skillet over medium-high heat. Add shallots; sauté 4 minutes. Add mushrooms; sauté until golden, about 10 minutes. Add tarragon and chicken broth; simmer 5 minutes, stirring occasionally. Season with salt and pepper. Reserve in a bowl.

Using same skillet heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and sauté just until cooked through, about 3 minutes per side. Turn off heat and allow salmon to rest, uncovered.

Bring sauce to simmer. Add butter; whisk just until melted. Season with pepper. Serve salmon and mushrooms topped with red wine sauce.