Salmon with Mushroom and Red Wine Sauce

Haven't had Salmon dish for a while since my husband doesn't like fish dish very much.  He is absolutely a meat eater.  But today I am kind of craving for some fish.  So here comes the Salmon with Mushroom and Red Wine Sauce.

2 tablespoons unsalted butter
3 tablespoons of olive oil
1 large onion, coarsely chopped
1 cup dry red wine
1 cup beef, preferably homemade
2 cups of chicken stock, preferably homemade
4 thyme sprigs
4 rosemary sprigs
Salt and freshly ground pepper
2 clove of garlic, minced
2-3 slices of ginger
1 cup white rice (preferable wild rice)
1/3 pound of Oyster mushrooms and 1/4 celery (just to add some texture), chopped
2 6- to 7-ouce skinless salmon fillets

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. 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. 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. 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. Spoon the rice onto plates and set the salmon fillets on top.  Spoon the oyster mushroom and celery and red wine sauce over the fish and serve.