Makes 4-6 servings. Difficulty
1-1/2 lbs. salmon fillet, skinned 1/4 cup + 2 Tablespooons gf dijon mustard 1 Tablespoon olive oil 2 Tablespoons unsalted butter 1 onion, coarsely chopped 1 large garlic clove, minced 1/2 cup shiitake mushrooms, sliced 1 Tablespoon gf flour 3 cups Chianti wine 2 teaspoons fresh thyme, chopped 1 bay leaf Salt and freshly ground black pepper to taste
Cut the salmon fillet into 2-3 sections so that a large non-stick pan can accomodate it in one layer. Spread half the dijon mustard over each side of each piece of salmon. Season with salt and freshly ground black pepper.
Heat the olive oil and 1 tablespoon of butter in a large non-stick skillet over medium high heat. Brown the salmon fillets on both sides for about 6 minutes total. Be careful not to crowd the fillets in the pan (if necessary brown in batches). The salmon will finish cooking in the sauce, so it does not need to be completely cooked.
Remove the fillets from the pan and set them aside on a large plate. Add the onions; sauté for 3 minutes. Add the garlic; sauté for 30 seconds. Add the shiitakes; sauté for 3 minutes or until tender. Add the gf flour and cook for 1-2 minutes more. Deglaze the pan with 1 cup of Chianti. Add the remaining 2 cups Chianti, remaining 2 tablespoons dijon, thyme and bay leaf. Adjust seasonings to taste with salt and freshly ground black pepper. Return the salmon to the pan and simmer, uncovered over very low heat for about 10 minutes. Adjust seasonings to taste with salt and freshly ground black pepper. Serve.