Cooking with Wine and Wine Poached Salmon Recipe

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COOKING WITH WINE & WINE POACHED SALMON RECIPE
By Peggy Fiandaca, LDV Winery in Arizona

 

ON BIG BLEND RADIO: Peggy Fiandaca shares her tips for cooking with wine and discusses her salmon recipe as featured below. Watch here in the YouTube player or download the podcast on Acast.

 

 

The key to cooking with wine is to allow the wine to complement the dish rather than overpower it.

6 TIPS ON COOKING WITH WINE

  1. Cook with the same wine to cook with that you will serve.
  2. Consider the type of flavor the dish should express. Use white wine for Risotto Milanese but serve a Pinot Noir or Grenache with the meal. White wine adds depth but because the finished product has a variety of richness & flavors from the saffron, butter, & parmesan it needs a bolder wine.
  3. Simmer or cook the wine enough to burn off the alcohol. If not, your dish will have an unappealing taste.
  4. Choose a dry wine to allow you to control the sweetness of the dish.
  5. Adding a bouquet of fresh herbs & butter can add more flavor nuances and a silkiness to a wine sauce.

Cook with your leftover wine, however, be sure to smell the wine to ensure it is not too old to use.

 

PEGGY’S WINE POACHED SALMON RECIPE
Ingredients –

3 cups of Viognier

Bouquet garni (sprigs of fresh rosemary, thyme, parsley, bay leaf, oregano)

Two, 6 to 8-ounce skinless salmon filets

Salt and fresh ground pepper to taste

 

Instructions –

Add Viognier (or other dry wine) and bouquet garni to sauté pan and bring to a simmer.

Cook 10-15 minutes to extract flavors from herbs. Remove the bouquet garni.

Place salmon in pan and baste with poaching liquid or place lid on pan.

Cook 5 to 6 minutes until desired doneness.

Remove from pan. Salt and pepper to taste.

If there is some poaching liquid still in the pan or add another cup, then continue to cook until reduced. Add a couple tablespoons butter and melt to finish the sauce. Drizzle over the salmon.

 

Wine Pairing Suggestion –

LDV Winery 2019 Sky Island Viognier particularly if you are poaching with the Viognier. Always poach with a wine you would also drink. Don’t skimp on the quality of the wine for cooking.

 

 

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