Pinot Noir-Poached Salmon Recipe

Name: Pinot Noir-Poached Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter, divided; 3 garlic cloves, minced; 2 carrots chopped; 1 onion, chopped; 1 celery rib, chopped; 1 (750-milliliter) bottle Pinot Noir; 4 (6-ounce) salmon fillets; 1 teaspoon sugar; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper

Servings: persons

5 tablespoons butter, divided
3 garlic cloves, minced
2 carrots chopped
1 onion, chopped
1 celery rib, chopped
1 (750-milliliter) bottle Pinot Noir
4 (6-ounce) salmon fillets
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

1
Melt 2 tablespoons butter in a 10-inch, straight-sided skillet over medium heat. Add garlic and next 3 ingredients; saute 15 minutes or until vegetables are tender and onion is lightly browned. Add wine; bring to a boil over high heat. Carefully place salmon into skillet. Cover, reduce heat to medium-low, and poach 5 minutes or until salmon flakes with a fork.
2
Transfer salmon to serving plate; cover with foil. Increase heat to high. Bring mixture to a boil; cook, uncovered, 10 minutes. Pour mixture through a wire-mesh strainer, and discard vegetables. Bring wine broth to a boil; cook over high heat 3 minutes or until reduced to 1/2 cup. Remove from heat, and whisk in sugar, salt, pepper, and remaining butter. Serve sauce over salmon.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tablespoons butter, divided, 3 garlic cloves, minced, 2 carrots chopped, 1 onion, chopped, and more.

Yes, Pinot Noir-Poached Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pinot Noir-Poached Salmon

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