用料:
2 tablespoons unsalted butter (2大匙無鹽黃油)
3 tablespoons of olive oil (3大匙橄欖油)
1 large onion, coarsely chopped (1個大洋蔥, 切丁)
1 cup dry red wine (1杯幹紅, 我用的是CABERNET)
1 cup beef, preferably homemade (1杯牛肉湯)
2 cups of chicken stock, preferably homemade (2杯雞湯)
4 thyme sprigs (4支麝香草)
4 rosemary sprigs (4支迷迭香)
Salt and freshly ground pepper (鹽和鮮榨胡椒粉)
2 clove of garlic, minced (2瓣蒜, 打碎)
2-3 slices of ginger (2-3片薑片)
1 cup white rice (preferable wild rice) (1杯米)
1/3 pound of mushrooms and 1/4 celery (just to add some texture), chopped (1/3 磅蘑菇, 1/4磅西芹, 切丁)
2 6- to 7-ouce skinless salmon fillets (2塊6-, 7- OUCE 三文魚)
做法：
1. 不粘鍋，放黃油1大匙, 橄欖油1大匙，置爐上開中火，放入洋蔥(圖A)，炒到洋蔥軟了, 約7分鍾. 然後加入幹紅, 牛肉湯, 和麝香草, 燒開, 轉入小湯鍋慢火煨1小時左右, 直到湯汁收幹到3/4杯(圖B). 灑鹽和鮮榨胡椒粉, 然後裝入小碗, 保溫, 備用(圖C)
1. In a saucepan, melt 1 tablespoons of the butter and 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, 7 minutes. Add the red wine, beef stock and thyme and bring to a boil. Simmer until the liquid has reduced to 3/4 cup, 1 hour or so; Strain into a clean saucepan. Season with salt and pepper, cover and keep hot. (A, B, C)
2. 同時, 在中號不粘鍋加入橄欖油1大匙, 中火, 炒香薑片, 然後加入米, 1/4茶匙鹽, 炒香到淺黃. 然後加入2杯雞燙, 蓋上, 小火煨30分鍾. 保溫備用. (圖D)
2. Meanwhile, heat 1 tablespoon of olive oil in a medium saucepan. Add the ginger slices, then add the rice and a pinch of salt, cook till the rice is lightly browned. Add 2 cups of chicken stock, cover and simmer over low heat until tender, about 30 minutes. Season with salt, cover and keep warm. (D)
3. 不粘鍋，放剩下的黃油1大匙, 橄欖油1大匙，置爐上開中火，炒香蒜蓉，放入蘑菇和西芹丁, 加鹽和胡椒粉,炒香, 5-7分鍾(圖E)，
3. In a medium Skillet, melt the remaining 1 tablespoon of butter, add 1 tablespoon of olive oil. Add the oyster mushrooms and celery, season with salt and pepper. Cover and cook, stirring occasionally, until tender and browned, about 5-7 minutes. (E)
4. 預熱烤箱, 350F, 把三文魚放在鋪了烤盤紙的烤盤上, 灑鹽和胡椒粉. 烤15-17分鍾(圖F).
4. Preheat the oven to 350F, arrange the salmon on a rimmed baking sheet, and season with salt and pepper. Bake for about 15-17 mintues. Until the fish is just cooked in the center. (F)
5. 最後依次把飯, 三文魚, 蘑菇和西芹丁, 紅酒洋蔥料放在大盤子上.
5. Spoon the rice onto plates and set the salmon fillets on top. Spoon the mushroom and celery and red wine sauce over the fish and serve.
推薦酒: PINOT NOIR
另外, 謝謝雲燕假日, 大媽豬的夏威夷風情菠蘿盅, 照方做的.
