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Chardonnay Poached Salmon Filet Recipe

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This recipe for Chardonnay Poached Salmon Filet, by , is from Old American Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nick Baker

Category:
Category:

Ingredients:  
Ingredients:  
Salmon Filets 8 oz 4 ea
Olive Oil 2 Tbsp
Fish Stock 1/2 c
Chardonnay 1/2c
Yellow onion sliced thin 1/4 c
Carrot thin sliced 1/4 c
Celery thin sliced 1/4 c
Garlic cloves minced 1 Tbsp
Kosher Salt 1 Tbsp
Black Pepper 2 tsp

Sauce/Garnish:
Butter melted 2 Tbsp
Flour 2 Tbsp
Milk 1/2 c
Fresh dill minced 1 tsp
Salt 1 tsp
Boiled Egg 1/4'' dice 1/4 c
Capers 1/4 c

Directions:
Directions:
1. Season salmon filets on all sides with salt and pepper.
2. In sauté pan heat olive oil and sweat vegetables for 2 minutes. Add chardonnay and reduce by 1/3 then add fish stock and reduce another 1/3.
3. Lay salmon filets on top of vegetable reduction and simmer covered for 10 minutes depending on thickness of filets. Better to be a little under cooked.
4. Heat butter in small sauce pan add flour and stir over medium heat for 2 minutes. Add milk, salt and dill and bring back to simmer stirring for three minutes.
5. Pour 1/4 c of sauce over each salmon filet and garnish with cooked egg, capers and fresh dill sprig.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a traditional Northwestern preparation of fresh King Salmon. Pairs well with steamed white rice, sautéed baby greens such as Arugala and Spinach and grilled summer squash.

 

 

 

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