Poached Salmon with Corn and White Wine-Butter Sauce

Poaching fish in wine is an easy way to infuse it with subtle flavor. Since some of the seasoning washes off, Kristin Donnelly likes to serve it with a sprinkling of coarse salt.

Recipe from Food & Wine
Poached Salmon with Corn and White Wine-Butter Sauce
Frances Janisch
SERVINGS
4
PREP TIME
15 mins
TOTAL TIME
1 hr
Ingredients
  • 4 medium zucchini, coarsely shredded (1 1/2 pounds)
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 3 medium shallots, 2 finely chopped, 1 halved
  • Freshly ground pepper
  • 2 3/4 cups dry white wine
  • 1 cup fresh corn kernels
  • 2 lemon thyme sprigs
  • 1 bay leaf
  • 4 ounces skinless salmon fillets
  • 1 stick cold unsalted butter, cut into tablespoons
  • 1/4 cup thinly sliced basil leaves
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Directions
1. 
Set a colander over a bowl. Add the zucchini to the colander and toss with 1 teaspoon of salt. Let stand for 20 minutes. Squeeze the zucchini dry.
2. 
In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes. Add 1/4 cup of the wine and cook until evaporated, about 2 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 cook until heated through, about 2 minutes. Season with salt and pepper, cover, and keep warm.
3. 
In a large, nonreactive saucepan, combine 2 cups of the wine with the thyme, bay leaf, the halved shallot, and 2 cups of water and bring to a simmer. Season the salmon with salt, add the fillets to the saucepan and cook at a bare simmer over low heat, turning once, about 6 minutes. Transfer the salmon to a plate and pat dry with paper towels. Discard the poaching liquid.
4. 
Add the remaining 1/2 cup of wine to the saucepan and bring to a simmer. Whisk in the butter, 1 tablespoon at a time, until thoroughly incorporated. Season with salt. Stir the basil into the vegetables and transfer to plates. Nestle the salmon into the vegetables, top with the butter sauce, and serve.
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