Pinot Noir Poached Salmon Recipes

TRADITIONAL POACHED SALMON

Steps:

• Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
• Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
• Serve garnished with the lemon wedges and parsley.

SALMON BRAISED IN PINOT NOIR

Steps:

• Position a rack in the center of the oven and heat the oven to 325°F. Season the salmon all over with salt and pepper. Let sit at room temperature while you prepare the sauce.
• Melt the butter in a 12-inch ovenproof skillet over medium-high heat. Add the mushrooms and celery and cook, stirring occasionally, until the mushrooms are browned on at least one side, 3 to 5 minutes. Add the carrots and leeks and cook, stirring occasionally, until just softened, about 4 minutes (reduce the heat to medium if the pan starts to get dark). Add the tomato paste and cook, stirring, for 1 minute. Add the Pinot Noir, bay leaf, and thyme sprig, scrape the bottom of the pan with a wooden spoon to release any browned bits, and boil until the wine is reduced by about half, 2 to 4 minutes. Add the chicken broth and cream and bring to a brisk simmer.
• Nestle the salmon fillets into the vegetables and pile some of the vegetables on top of the fillets to keep the fish moist. Tightly cover the pan with a lid or aluminum foil and braise in the oven until the fish is almost cooked through, 10 to 15 minutes, depending on thickness.
• With a slotted spatula, transfer the salmon to 4 shallow serving bowls. Concentrate the sauce by placing the pan over medium-high heat and boiling until it's thickened to your liking. Discard the bay leaf and thyme sprig. Stir in the chopped thyme and parsley, season to taste with salt and pepper, spoon the sauce over the salmon, and serve.

ROASTED SALMON STEAKS WITH PINOT NOIR

Steps:

• Preheat oven to 450 degrees. Place sugar in heavy-bottomed saucepan, preferably nonstick and with rounded sides, and turn heat to medium. Cook without stirring (just shake the pan occasionally to redistribute sugar) until sugar liquefies and begins to turn brown, about 10 minutes. Turn off heat, and carefully add wine. Turn heat to high, and cook, stirring, until caramel dissolves again. Add rosemary sprig, and cook over high heat, stirring occasionally, until mixture is syrupy and reduced to just over 1/2 cup, 10 to 15 minutes.
• As liquid reduces, heat a nonstick skillet over high heat until it begins to smoke. Season salmon on both sides with salt and pepper, then place in pan and immediately transfer to oven. Cook 3 minutes, then turn salmon and cook another 3 minutes. Remove salmon when medium-rare or thereabouts (or cook another minute or two if you like it more done), and keep warm.
• When sauce is reduced, stir in balsamic vinegar and butter and turn heat to medium-low. Cook until butter melts. Season with salt and pepper, and remove rosemary sprig. Taste and adjust seasoning, then serve over salmon, garnished with chopped rosemary.

PINOT NOIR POACHED SALMON

Steps:

• 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. Cover and simmer approximately 8 to 12 minutes, or until a meat thermometer reaches 140°F.
• Carefully remove salmon from pan and transfer onto individual serving plates.
• 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.