May 26, 2009

Poached Pinot Noir Salmon

Here’s a great dinner for two recipe that we enjoy around our home that is not only simple, but also very healthy (especially for the pregnant belly).

If you are worried about the alcohol in this dish- not to fret. The alcohol will burn off during the cooking process.

Pinot Noir Poached Salmon
1 salmon fillet or 2 salmon steaks, approximately 1-inch thick
Juice of 1/2 lemon
Coarse kosher salt
Coarsely ground pepper
1 cup Pinot Noir wine
1 cup water
1 to 2 tablespoons butter

Wash salmon 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; bring to a simmer. Reduce heat to low. Add salmon 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

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.

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