How to make perfect Pinot Noir poached salmon
- By admin
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- 02 May, 2012
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Commercial salmon season opened today and in my house that is cause for great celebration! (I invite you to responsibly enjoy salmon by choosing only line-caught wild salmon, and just saying “no” to farmed salmon). Between now and mid-October I plan to enjoy this amazing delicacy in many ways. One of my favorite – […]
(I invite you to responsibly enjoy salmon by choosing only line-caught wild salmon, and just saying “no” to farmed salmon).
Between now and mid-October I plan to enjoy this amazing delicacy in many ways.
One of my favorite – and the way we enjoyed it at my house tonight – is simply poaching in pinot noir.
Create this easy and delicious recipe:
1) Sprinkle salt and pepper on salmon filet or steaks.
2) Heat a 1:1 mixture water and pinot noir in a broad pan.
3) Add the salmon, cover, and simmer. If the filet or steaks are about 1/2 inch thick, cook for about 5 minutes; 1 inch thick steaks will take about 10 minutes.
4) When the fish is almost done, remove it to a platter and cover it to rest and finish cooking. Increase the heat in the pan to a boil and cook until it has reduced by about two-thirds.
5) Add a few tablespoons of butter; melt and stir to incorporate. Pour the resulting now reduced sauce over the salmon, garnish with fresh chives, and serve.
Of course I always pair this with the Ancient Oak Cellars’ Siebert Ranch Russian River Pinot Noir -and I encourage you to do the same!
Here’s to the start of a fantastic wild Pacific salmon season…
Cheers!
-Melissa
Ancient Oak Cellars, and Jon McDaniel with Second City Soil, gathered 60+ of the top sommeliers from around the country to taste four wines that Ancient Oak had sent to each -- and to enter into a discussion of the wines, farming and winemaking philosophies, and a wide-range of other related topics. We had a blast!
Re-live your experience, or take it in for the first time. Then be in touch to continue the discussions. Cheers!
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