Thursday, July 31, 2014
Wild Salmon Poached in White Wine w/ Creamy Lemon Caper Sauce
This evening I made salmon for dinner. I had a large wild sockeye salmon fillet that was a little over one pound. I removed the skin and cut in in half. I decided to poach it in white wine (Chardonnay) along with some herbs. I added 3/4 to 1 cup of Chardonnay in a large skillet (about 1/4" deep in the bottom of the pan) along with some sprigs of fresh parsley, dill and chives and heated until it was simmering. I placed the lightly salted salmon into the skillet; covered it and simmered it for about 5 to 6 minutes and then set it aside. In a separate sauce pan, I heated a couple tablespoons of Kerrygold's Garlic & Herb Butter until melted and beginning to sizzle. I squeezed the juice from half of a lemon into the pan along with the finely grated zest from one lemon and whisked it until blended. I added 2 to 3 tablespoons of heavy cream and whisked until creamy and then stirred in a generous tablespoon of capers and brought the sauce to a gentle simmer, whisking until creamy. I seasoned it with a pinch of sea salt. I served the poached salmon topped with the sauce along with steamed and buttered fresh green beans. It was simple, fresh and delicious. I snapped a few photos for you to see below. Enjoy!