Poached Salmon in White Wine
Prep time
Cook time
Total time
The lemon zest flavor in the Pietra Santa Chardonnay pairs well with the Poached Salmon and the white wine makes a delicious sauce
Recipe type: Dinner
Serves: 2 servings
  • 2 Salmon steaks (1/2 pound each)
  • Olive oil (to taste)
  • 3 Tablespoons minced sweet onion
  • 2 sprigs fresh rosemary
  • ½ Teaspoon minced fresh basil
  • Fresh ground kosher salt (to taste)
  • Fresh ground black pepper (to taste)
  • 1 Cup Pietra Santa Cienega Valley Chardonnay
  • Liquid from pan after salmon is done, strained
  • 4 Tablespoons butter
  1. Brushed two ½-pound salmon steaks on both sides with olive oil. Sprinkle fresh ground kosher salt and fresh ground black pepper on both sides of the salmon. The amount used can be done to taste.
  2. Mince a sweet onion to acquire 3 tablespoons and then mince 2 fresh basil leaves (about ½ teaspoon) and 2 fresh sprigs of rosemary
  3. Using a deep skillet (with a lid) on medium heat, add a splash of olive oil (about 1 tablespoon) and placed the salmon skin-side down allowing them to cook for 30 seconds. Add the minced onions and let mingle with the salmon for 30 seconds. Giving a light stir to the onions, add the rosemary and basil, along with 1 cup of the Pietra Santa Cienega Valley Chardonnay.
  4. When the wine begins to bubble, reduce the heat to simmer, put the lid on the skillet and let it cook for 7 to 10 minutes.
  5. When the salmon is done, place it on a plate to rest. Taking the liquid from the skillet, strain it to remove the bits of rosemary, onions and basil. Put the strained liquid in a saucepan, turn the heat up on the stove and add 4 tablespoons of butter. Let this cook until it has reduced by ⅓. Pour this white wine sauce over the salmon when served.
Recipe by The Surprised Gourmet at http://thesurprisedgourmet.com/2015/10/09/poached-salmon-in-white-wine/