Pinot Noir Poached Salmon Recipe


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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!

Pinot Noir Poached Salmon

Learn about the interesting Story of Pacific Salmon.

More of Linda's great Salmon Recipes 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 just 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. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

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.



 



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