Chardonnay Poached Salmon

Serves : 6-8
 

Ingredients:

  • 3 cups Chardonnay
  • 3 cups water
  • 1 large lemon, sliced
  • 1 tablespoon black peppercorns
  • 3 bay leaves
  • 3 fronds fennel
  • 3 pounds salmon fillet, skin on
  • Olive oil

Instructions:

Put the Chardonnay, water, lemon, peppercorns, bay leaves, and fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from heat, discard the fennel and and let cool.

Preheat oven to 350 degrees. Put the salmon into a roasting pan and pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching.

Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.

Salmon can be served either chilled or at room temperature. If serving chilled, brush the salmon with olive oil, cover with foil, and refrigerate overnight.