Now that summer is coming to an end, I am trying my darndest to squeeze in as many meals using as much beautiful summer produce as I can. This recipe was in the September issue of Food and Wine, and it was part of an article highlighting cooking with wine. Well, I love wine, I love cooking, and I really love cooking with wine!
Poaching the salmon really gives it a nice and delicate flavor, and combined with the sauteed corn and zucchini, this was a light but filling summer dinner. The white-wine butter sauce was a little too buttery (I never knew there was such a thing!), so I have decreased the amount below. The dish also presents beautifully and looks elegant; it would be perfect for entertaining.
Poached Salmon with Corn and White-Wine Butter Sauce
adapted from Food and Wine, September 2009
- 4 medium zucchini (1 1/2 lbs) coarsley shredded
- 2 Tablespoons extra-virgin olive oil
- 3 medium shallots - 2 finely chopped, 1 halved
- Freshly ground pepper
- 3 cups dry white wine
- 1 cup fresh corn kernels
- 2 sprigs thyme
- 1 bay leaf
- 4 6-ounce skinless salmon fillets
- 4 Tablespoons cold unsalted butter, cut into Tablespoons
- 1/4 cup thinly sliced basil leaves
In a large skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over medium heat until softened, 2-3 minutes. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and 1/4 cup of wine, and cook until heated through, about 2 minutes. Season with salt and pepper and set aside to keep warm.
In a large saucepan, combine 2 cups of the wine with the thyme, bay leaf, the halved shallot, and 2 cups of water. Bring to a simmer. Meanwhile, season the salmon with salt and pepper. Add the fillets to the saucepan, and cook at a low simmer over low heat, and cook about 6 minutes, or until cooked through, turning once. Carefully remove from the poaching liquid and transfer the salmon to a plate. Pat dry with a paper towel, and discard the liquid.
Add the remaining 1/2 cup of wine to the saucepan and bring to a simmer. Whisk in the butter one tablespoon at a time, until thoroughly incorporated. Season with salt. Stir the basil into the vegetables and divide evenly among four plates. Nestle the salmon into the vegetables, top with butter sauce, and serve.