Wild BC Salmon Packets with Pinot Noir/Red Pepper Sauce

Pinot Noir / Red Pepper Sauce:

1 cup Pinot Noir (240 ml)
2 cups vegetable or chicken stock, lightly or unsalted (480 ml)
1 sprig of fresh thyme.
1 large red pepper, roasted, peeled and pureed.
2 tablespoons butter, unsalted (30 ml)
Salt and pepper to taste.


Salmon:

4 X 6 oz fillets wild BC salmon, skinned and pin-boned (170 g)
1 to 2 large portabella mushrooms, chopped finely
2 tablespoons of olive oil (30 ml)
8 sheets phyllo pastry

Pinot Noir / Red Pepper Sauce:
Add Pinot Noir to sauce pan and reduce over medium heat by one-half. Add stock, red pepper puree and thyme, reduce by another one-third. Turn off heat, swirl in butter, add salt and pepper to taste, remove thyme. Reheat slowly to a simmer before serving.

Salmon:
Sautee portabellas in olive oil for 3-4 minutes over medium heat until soft, set aside. Place each salmon fillet on two sheets phyllo and sprinkle lightly with salt. Divide portabella mix evenly on top of fillets and wrap sheets around each fillet to form packets. Bake packets for 20-25 minutes until phyllo is lightly browned.

The Plate:

Spoon warmed sauce evenly over packets and garnish with thyme or mint sprig.