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How to make perfect Pinot Noir poached salmon

Commercial salmon season opened today and in my house that is cause for great celebration!

(I invite you to responsibly enjoy salmon by choosing only line-caught wild salmon, and just saying “no” to farmed salmon).

Between now and mid-October I plan to enjoy this amazing delicacy in many ways.

 

One of my favorite – and the way we enjoyed it at my house tonight – is simply poaching in pinot noir.

Create this easy and delicious recipe:

1) Sprinkle salt and pepper on salmon filet or steaks.

2) Heat a 1:1 mixture water and pinot noir in a broad pan.

3) Add the salmon, cover, and simmer. If the filet or steaks are about 1/2 inch thick, cook for about 5 minutes; 1 inch thick steaks will take about 10 minutes.

4) When the fish is almost done, remove it to a platter and cover it to rest and finish cooking. Increase the heat in the pan to a boil and cook until it has reduced by about two-thirds.

5) Add a few tablespoons of butter; melt and stir to incorporate. Pour the resulting now reduced sauce over the salmon, garnish with fresh chives, and serve.

Of course I always pair this with the Ancient Oak Cellars’ Siebert Ranch Russian River Pinot Noir -and I encourage you to do the same!

Here’s to the start of a fantastic wild Pacific salmon season…

Cheers!

-Melissa


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