Thursday, June 28, 2018

Poached Salmon w/ Pink Moscato Butter Sauce - Wild Alaskan Salmon

This evening I made Poached Salmon with Pink Moscato Butter Sauce. It was absolutely delicious and so very simple to make. If you don't have that particular wine, you can use whatever wine you have on hand or swap it out with fresh orange juice if you don't want any alcohol in the sauce.

The salmon only took 7 minutes to poach (I used about 1 cup of liquid; half water and half wine). I moved the salmon to a platter, then covered it and poured off the poaching liquid. I then used the same skillet to make the easy peasy sauce wine-butter sauce. Hubby and I really enjoyed it and the sauce enhanced the salmon without covering up its delicate flavor. I served our salmon alongside crispy roasted brussels sprouts tossed in oil and seasoned with salt before roasting at 425 for about 12 minutes (tossing once).

I snapped a few photos and included the recipe below. For those of you that have The Fresh Market in your area, they now have fresh Wild Alaskan Sockeye Salmon available for $16.99/lb which is the same that I paid at Costco. Enjoy!

Poached Salmon w/ Pink Moscato Butter Sauce


1-1/2 pounds of salmon fillets (approximately 4 6-ounce servings)
1 cup water
1/4 teaspoon dried thyme
Sea salt, to taste
4 tablespoons butter, divided
3 green spring onions (scallions), sliced
1/2 cup Pink Moscato wine (or preferred white or pink wine; or orange juice can be used instead)


Arrange salmon fillets in a single layer in a 12-inch nonstick skillet. Pour water in skillet; season salmon with thyme and salt, to taste. Cover pan and bring to a boil over medium-high heat. Once it comes to a boil, turn heat down and simmer covered over medium heat for approximately 7 minutes. Remove salmon to a platter and cover. Discard poaching liquid.

In same skillet, melt 1 tablespoon butter over low-medium heat. Add scallions and sauté until tender, about 3 to 4 minutes. Pour wine into skillet and bring to a simmer over medium heat. Add remaining 3 tablespoons of butter 1 tablespoon at a time, whisking in until melted. Season with salt, to taste. Continue to simmer uncovered for 3 or 4 minutes until sauce reduces and thickens slightly; taste for seasoning and adjust as necessary. Spoon sauce over top of salmon fillets.


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