Salmon Poached in Sauvignon Blanc on a Bed of Baby Spinach

Poached SalmonSalmon 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

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.

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One CommentLeave a comment

  1. Shallots on Foodista


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