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
How To Select, Buy, and Cook Fish.
Pinot Noir Poached Salmon Recipe:
Yields: 2 servings
Prep time: 10 min
Cook time: 12 min
1 salmon filet or 2 salmon steaks, approximately 1-inch thick
Juice of 1/2 lemon
1 cup Pinot Noir
1 cup water
1 to 2 tablespoons butter
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
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: