Poached Salmon with Capers and Wine Sauce
This Poached Salmon is a lot easier than it sounds. It’s also healthy, gluten free and REAL good. First get some wild caught, not farm raised, salmon. If you can’t find any fresh go to the frozen section and get some “wild caught” and packaged ones. If you went for the frozen ones thaw them out in a bowl of water for about 8 minutes. Or, in the microwave, set for defrost, for about 3-4 minutes .
Put the filets, a half cup of white wine, juice from a whole lemon a pinch of dried dill weed and enough water to almost cover the filets in a Skillet and start it at medium high until it starts to simmer then lower it to medium low to poach the salmon. Turn the filets over after 3-4 minutes and let the other side get done then remove them to a dish.
While the salmon is cooking put another skillet on add a enough olive oil to coat the bottom. Then the chopped garlic and set it at medium high and when they start to sizzle add the butter, capers, a pinch of dried dill weed, 1/2 cup of white wine, salt, pepper, juice from another whole lemon and red pepper flakes. Simmer until it has reduced by about a third. Put the filets in and heat them back up.
Serve it up and enjoy! Some chilled Pinot Grigio would go great and your favorite veggie or salad and some of Poppop’s homemade bread.
Poached Salmon with Capers and Wine Sauce
Ingredients
- 2-3 filets salmon
- 1 cup white wine
- 3 lemons
- 2 pinches salt
- 2 pinches black pepper
- 1 pinch red pepper flakes
- 2 pinches dried dill weed
- 2 tsp. capers drained
- 1 tbsp. butter
- 4 cloves garlic chopped
Instructions
- Put the filets, a half cup of white wine, juice from a whole lemon a pinch of dried dill weed and enough water to almost cover the filets in a pan and start it at medium high until it starts to simmer then lower it to medium low to poach the salmon. Turn the filets over after 3-4 minutes and when the other side is done remove them.
- While the salmon cooking put another pan on add the chopped garlic and set it at medium high and when they start to sizzle add the butter, capers, a pinch of dried dill weed, 1/2 cup of white wine, salt, pepper, juice from another whole lemon and red pepper flakes. Put the filets in and simmer until it is reduced to the thickness you want.
- Serve it up and enjoy! Some chilled Pinot Grigio would go great and your favorite veggie or salad and some of Poppop's homemade bread.
