Salmon Poached in Sauvignon Blanc on a Bed of Baby Spinach
Ingredients:
2 6oz Fillets of Salmon
2 Shallots, sliced
2 cloves Garlic, diced rough
4 springs Dill
1/2 Lemon, sliced in rings across grain
1 cup Sauvignon Blanc or other White Wine
1 cup Water
1 Tbsp Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Paprika
1 cup Kalamata Olives
4 cups Baby Spinach
2 Tbsp Balsamic Vinegar
2 6oz Fillets of Salmon
2 Shallots, sliced
2 cloves Garlic, diced rough
4 springs Dill
1/2 Lemon, sliced in rings across grain
1 cup Sauvignon Blanc or other White Wine
1 cup Water
1 Tbsp Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Paprika
1 cup Kalamata Olives
4 cups Baby Spinach
2 Tbsp Balsamic Vinegar
Directions:
- In a skillet with a lid heat the Shallots, Garlic and Salt in the Olive Oil on low heat, careful not to burn.
- When the Shallots begin to break down, pour in the Sauvignon Blanc and Water and add the Dill.
- Carefully place the Salmon Filets, skin side down, into the liquid.
- Cover and cook for about 6 minutes.
- On serving plate, place Spinach and Olives, and sprinkle with the Balsamic Vinegar.
- Place the Salmon on the Bed of Spinach.
- Ladle out some Shallots and wine and pour over the Salmon.
- Sprinkle with Paprika and garnish with left over fresh Dill
Makes 2 Salmon Filet Servings.
On November 22, 2009 at 5:28 am deaghaidh said:
