Pinot Noir Poached Salmon
INGREDIENTS- 1 salmon filet
- Juice of 1/2 lemon
- Coarse kosher salt
- Coarsely ground pepper
- 1 cup Round Barn Pinot Noir wine
- 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 to a simmer; reduce heat to low. Add salmon filet in a single layer (skin-side down). 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.
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.
Makes 2 servings.
