Recipe - Salmon With Red Wine Shiitake Sauce

=== RED WINE SHIITAKE SAUCE
===
1 teaspoon Red wine vinegar
2 md Shallots; peeled, minced
2 cup Unsalted chicken or veal
stock
1 cup Pinot Noir; Merlot or other
dry,
Fruity red wine
2 Garlic cloves; peeled,
minced
1 lg Fresh thyme sprig
(or 2 tbspns dried thyme;
crumbled)
1 teaspoon Peanut oil
1 teaspoon Oriental; (toasted) sesame
oil
One fourth pound Fresh shiitake or other
fresh mushrooms; ends
trimmed,
Thinly cut or sliced up and patted dry
=== SALMON ===
4 Salmon steaks; 3/4" thick
(abt 2 lbs
Total); patted dry
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Peanut or vegetable oil ;
(about)
2 tablespoon Minced flatleaf parsley

For the Red Wine Shiitake Sauce, bring the vinegar to a boil with the
shallots in a heavy medium saucepan over mediumhigh heat. Add the stock,
wine, garlic, and thyme. Boil until thickened to a saucelike consistency
and reduced to about 1 cup. (This can be prepared 1 day ahead and
refrigerated.) Heat the peanut and sesame oils in a heavy medium skillet
over mediumhigh heat. Add the mushrooms and saute until golden brown, for
about 4 to 5 minutes, stirring occasionally. (This can be prepared ahead,
covered and set aside at room temperature.) For the salmon, preheat the
oven to 200 degrees. Pat salmon dry. Season with salt and pepper. Place a
heavy large ovenproof nonstick skillet over mediumhigh heat and film with
oil. Add the salmon and brown both sides lightly for about 1 minute.
Transfer the skillet to the oven and bake until the salmon is just opaque
throughout for about 15 minutes. To serve, meanwhile, stir the sauce over
mediumhigh heat to rewarm. Discard the thyme sprig. Stir in the mushrooms.
Place each salmon steak in the center of the plate and ladle the sauce over
it until completely covered. Serve immediately. This recipe yields 4