Salmon With Red Wine Shiitake Sauce

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Washington Post


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1 teaspoon red wine vinegar

1/4 cup (2 medium) finely minced shallots

2 cups low-sodium veal broth or stock, store-bought or homemade

1 cup fruity dry red wine, such as pinot noir or merlot

2 medium cloves garlic, minced

1 sprig large thyme, or 2 tablespoons dried and crumbled thyme

1 teaspoon peanut oil

1 teaspoon toasted sesame oil

4 ounces cleaned, trimmed and sliced or quartered shiitake mushrooms, or other mushrooms

1 teaspoon soy sauce

4 6-ounce skinless salmon fillets, pin bones removed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 to 2 tablespoon vegetable or peanut oil

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