Friday, August 10, 2012

White Wine Poached Salmon

“I cook with wine, sometimes I even add it to the food.” - W. C. Fields

This recipe comes from an elderly gentleman I met at the grocery store while perusing the meat counter. We got to chatting and he started telling me some of his favorite recipes. He said that he’s made salmon this way “for thirty years”—so of course I had to give his suggestion a try! I adapted it just slightly, and it turned out fabulous!


1 fresh salmon filet with skin on one side
1 cup white cooking wine 
1/4 cup gluten-free chicken broth 
2 teaspoons fresh parsley 
1/4 cup olive oil 
2 cloves chopped garlic 
salt and pepper to taste


Step 1: Sautee the garlic and olive oil for 2-4 minutes in large pan. 

Step 2: Add the chicken broth, parsley, salt and pepper, and wine, and turn the heat down to medium-low. Cover and cook for 5 minutes. 

Step 3: Add the salmon (make sure the sauce is at a low boil – no spitting) and baste with sauce from the pan. Cook the salmon skin side down, covered on medium-low for 10-12 minutes, basting again half way through. Enjoy! :)

Serves 2. Sides in the picture include garlic roasted green beans and cucumber red pepper quinoa.