Thursday, September 10, 2009

Poached Salmon with Corn and White-Wine Butter Sauce

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
  • salt
  • 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
Set a colander over a bowl. Add the zucchini and toss with 1 teaspoon salt. Let stand for 20 minutes, tossing occasionally. Squeeze zucchini dry in a paper towel.

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.


Anonymous said...

I love salmon and this combination looks amazing!

Erin said...

I love salmon, but I would have never thought to use this combination. It looks so delicious!

Anonymous said...

it looks moist and delicious. Such a wonderful flavor combo.

wanto said...
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seafood gourmet said...
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Blogking said...
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