Pinot-Poached Salmon With Onion Confit Recipe

Name: Pinot-Poached Salmon With Onion Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter, divided; 4 sweet onions, halved vertically and sliced 1/4 inch thick; 1 (750-milliliter) bottle Pinot Noir, divided; 1 yellow bell pepper, cut into thin strips; 1 1/2 tablespoons brown sugar; 1/2 cup Kalamata olives, pitted and sliced; 2 cups fish or seafood broth; 3 garlic cloves, sliced; 1 large bay leaf; 6 (6- to 8-ounce) salmon fillets; 1/4 cup chopped fresh flat-leaf parsley; 1/4 teaspoon freshly ground black pepper

Servings: persons

1/4 cup unsalted butter, divided
4 sweet onions, halved vertically and sliced 1/4 inch thick
1 (750-milliliter) bottle Pinot Noir, divided
1 yellow bell pepper, cut into thin strips
1 1/2 tablespoons brown sugar
1/2 cup Kalamata olives, pitted and sliced
2 cups fish or seafood broth
3 garlic cloves, sliced
1 large bay leaf
6 (6- to 8-ounce) salmon fillets
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper

1
Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, and cook 20 minutes, stirring often. Add 1 1/2 cups of wine, bell pepper, and brown sugar; cook 20 minutes or until onion is tender, stirring often.
2
Add olives, and cook 5 minutes, stirring often. Remove from heat, and keep warm.
3
Combine remaining wine, fish broth, garlic, and bay leaf in a deep skillet or Dutch oven; bring to a simmer. Add salmon, skin-side down. Cover and simmer 7 minutes or until fish flakes easily with a fork. Remove to a serving platter with a slotted spatula.
4
Pour 1 cup poaching liquid into a small saucepan; bring to a boil. Simmer, uncovered, until liquid reduces to 1/3 cup. Remove from heat, and stir in remaining 1 tablespoon butter, parsley, and pepper. Spoon 1/2 cup onion confit over each salmon fillet; drizzle with butter-parsley sauce.

607

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 12 ingredients. The key ingredients include: 1/4 cup unsalted butter, divided, 4 sweet onions, halved vertically and sliced 1/4 inch thick, 1 (750-milliliter) bottle Pinot Noir, divided, 1 yellow bell pepper, cut into thin strips, and more.

Yes, Pinot-Poached Salmon With Onion Confit 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-Poached Salmon With Onion Confit

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