Pinot Noir Poached Salmon

1. 1

   Wash salmon and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper.

2. 2

   In a skillet or frying pan that is 2-inches deep, add wine and water; bring to a simmer. Reduce heat to low.

3. 3

   Add salmon in a single layer. Cover and simmer approximately 8 to 12 minutes, or until a meat thermometer reaches 140u00b0F.

4. 4

   Carefully remove salmon from pan and transfer onto individual serving plates.

5. 5

   Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the salmon just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.