Photo by Larry
Crowe, AP photo
My neighbor gave me a fresh salmon filet
that he had just caught a couple of hours before. Naturally, I wanted to cook
and serve this fresh-caught salmon for dinner. Since Pinot Noir wine is a
favorite of my husband and I (having a vineyard of Pinot Noir grapes also
helps), I decided to try poaching the salmon in the wine. The salmon was
wonderful! Very delicate and tasty. Be sure and give this recipe a try!
Learn about the interesting Story of Pacific Salmon.
More of Linda's great
Salmon Recipes
and also
How To Select, Buy, and Cook Fish.
Pinot Noir Poached Salmon Recipe
Recipe Type:
Salmon,
Seafood,
Wine
Yields: 2 servings
Prep time:
10 min
Cook time: 12 min
Ingredients:
1 salmon filet or 2 salmon steaks, approximately 1-inch thick
Juice
of 1/2
lemon
Coarse
salt
Coarsely-ground pepper
1 cup Pinot Noir
wine
1 cup water
1 to 2 tablespoons butter
Preparation:
Wash salmon filet and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper.
In a skillet or frying pan that is 2-inches deep, add wine and water
and bring to a simmer; reduce heat to low. Add salmon filet or steaks in a single layer (skin-side down if using a filet). Cover and simmer approximately 8 to 12 minutes or until a
meat thermometer registers an
internal temperature of 140 degrees F. (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source.
Carefully remove salmon from pan and transfer onto individual serving plates.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
Makes 4 to 6 servings (depending on size
of salmon filet).
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After removing the poached salmon, let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan.
Pour the sauce over the salmon just before serving.
Makes 2 servings.
