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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