The red wine sauce, combined with pearl onions and mushrooms blended with pieces of boneless salmon can be prepared a day ahead. When the sauce is poured over the salmon, cool, and refrigerate. Bake to reheat before serving.

Serves 6

2 tablespoons vegetable oil
1 1/2 pounds salmon fillet
to taste salt and ground white pepper
1 cup onion, chopped
2 tablespoons shallots, chopped
2 cups dry red wine
3 cups fish stock
1 tablespoon chopped garlic
1 1/2 tablespoons soft butter
1 1/2 tablespoons flour
1/2 pound small pearl onions, peeled
1/2 pound small mushroom caps, cleaned
1 tablespoon olive oil

PREPARATION
Preheat oven to 400 degrees.
Wash the salmon fillet. Pat dry. Remove the skin and bones, and cut across into 12 equal pieces. Heat the oil in a frying pan. Brown the salmon pieces on all sides. Season with salt and pepper.
Transfer to an oven proof casserole dish. Cover and keep warm.
Add the onion and shallots to the frying pan and cook over low heat for 2 minutes. Pour in the wine and fish stock. Add the garlic. Transfer the content to a medium saucepan. Bring the to a boil and simmer to reduce by half.
Meanwhile, in a medium pot, boil the pearl onions in water until tender. Mix the butter and flour and whip into liquid to thicken. Drain the pearl onions.
In a medium frying pan, heat the olive oil. Add the pearl onions and mushrooms. Sauté until golden brown, then add to the sauce.
Pour sauce over fish and bake salmon for 10 minutes or until cooked.
PRESENTATION
Arrange two pieces of salmon in the middle of warm plates. Spoon the sauce and garnish over. Can be accompanied with fine noodles, or rice, and green vegetables.