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Poached Salmon in White Wine

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This recipe is in partnership with the International Wine of the Month Club.

Poached Salmon in White Wine

Poached Salmon in White Wine paired with salad, garlic bread and a glass of wine makes a special meal

Fried salmon patties are a favorite in the South. But if you’re looking for a lighter salmon dish, try this Poached Salmon in White Wine recipe.

Pietra Santa Cienega Valley Chardonnay 2014 pairs well with a variety of fish whether grilled, poached or smoked. The wine’s citrus and floral tones blends well with salmon making it a perfect choice for this recipe. The wine’s soft scents of apple blossom, acacia flower and lemon zest enhance this recipe.

Serving salmon in the white wine sauce (with the exception of the butter) is much healthier than frying. It’s also quicker than making out the patties, battering them and then frying. Simmering the salmon in the white wine  enhances its flavor and keeps its moist and flaky.

I brushed two 1/2-pound salmon steaks on both sides with olive oil. Then I sprinkled fresh ground kosher salt and fresh ground black pepper on both sides. The amount used can be done to taste. I put those aside while I worked on the other ingredients.

I minced a sweet onion to acquire 3 tablespoons and then minced 2 fresh basil leaves (about ½ teaspoon) and 2 fresh sprigs of rosemary (about 1 teaspoon).

Poached Salmon in White Wine

Pietra Santa Chardonnay pairs well with salmon

Using a deep skillet (with a lid) on medium heat, I added a splash of olive oil (about 1 tablespoon) and placed the salmon skin-side down allowing them to cook for 30 seconds. I then added the minced onions and let them mingle with the salmon for 30 seconds. Giving a light stir to the onions I added the rosemary and basil, along with 1 cup of the Pietra Santa Cienega Valley Chardonnay.

When the wine began to bubble, I reduced the heat to simmer, put the lid on the skillet and let it cook for 7 to 10 minutes or until it flakes easily.

While that was cooking, I prepared a salad of spinach, thinly sliced onion, thinly sliced Roma tomatoes, and tiny slivers of fresh basil topped off with freshly grated parmesan cheese. I made a vinaigrette for the salad using 2 tablespoons olive oil and 2 tablespoons balsamic vinegar. Then prepared several slices of garlic bread using my favorite bread – French bread – butter and Lawry’s garlic salt.

When the salmon was done, I placed it on a plate to rest. Taking the liquid from the skillet, I strained it to remove the bits of rosemary, onions and basil. I put the strained liquid in a saucepan, turned the heat up on the stove and added 4 tablespoons of butter. I let this cook until it had reduced by 1/3. I poured this white wine sauce over the salmon when I served it.

The wonderful flavors of the wine had mingled with the salmon and keep it moist while it cooked. The white wine sauce had a creamy taste that enhanced the fish.

Enjoying a glass of the delectable Pietra Santa Cienega Valley Chardonnay with the meal added to the perfect eating experience. At this point, there was no desire nor room left for dessert.

International Wine of the MonthClubs - The Surprised Gourmet

Wines from the International Wine of the Month Club

This splendid bottle of Pietra Santa Chardonnay was provided to me by the good folks at the International Wine of the Month Club. When you join this fascinating club, you receive two expertly selected Estate Wines (such the Pietra Santa Chardonnay 2014) each month. You can choose to receive 2 reds, 2 whites or 1 of each (such as I received). The wine comes securely packaged and includes cellar notes describing the wine, pairings, a recipe and other wine-related tidbits. (*I used a bottle of Valle Secreto Key Cabernet Sauvignon Carmenére 2014 to make a Red Wine Venison Roast last month.) In fact, they have some special offers you can take advantage of at this time: Save $10 – Get $10 off any 4 month shipment, save $15 – get $15 off any 6 month shipment, or save $25 – get $25 off any 12 month shipment.

Thanks for stopping by today. I hope you’ll try this mouthwatering recipe, as well as the delicious wine. Do you cook with white wine? What do you enjoy most about cooking with wine? If you try this, be sure to drop back by and let me know how it went and if you decide post your results online, include the tag #thesurprisedgourmet. I’d love to know your thoughts on the recipe.

Cucina Felice!

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Poached Salmon in White Wine

Rating 

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Total time: 

Serves: 2 servings

The lemon zest flavor in the Pietra Santa Chardonnay pairs well with the Poached Salmon and the white wine makes a delicious sauce
Ingredients
  • 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
  • SAUCE
  • Liquid from pan after salmon is done, strained
  • 4 Tablespoons butter
Instructions
  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.

 

*This is a sponsored post containing affiliate links and I will be compensated if you make a purchase after clicking on my links. I was provided the wine mentioned above by MonthlyClubs.com, but the post was written solely by me and all opinions are my own given honestly and freely.

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Share a Pork and Brown Rice Casserole

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Pork and Rice Brown Casserole

This scrumptious dish is great to carry to family gatherings,

In the South we tend to offer food for various occasions so next time you need a dish share a Pork and Brown Rice Casserole.

It’s probably the same way in other areas and countries around the world, but we like to think we’re different. We Southerners like to share our food when someone is sick, someone marries, someone has a baby, someone moves into a new home, someone dies.

You get the picture, we will share food at the drop of a hat. For any reason or no reason at all, we love to share our food. And, it doesn’t always have to be food you’ve prepared yourself. But, you’ll want to put that bought food on a nice dish to make’em think you made it yourself (even though they’ll know the truth).

Making Pork and Brown Rice Casserole

Preparing Pork and Brown Rice Casserole

A favorite food to carry (or to have at family gatherings) is a casserole. It’s usually a quick and easy, everything-in-one meal that can be cooked and served in the same casserole pan.

I recently threw together a Pork and Brown Rice Casserole for us one night because we’d just picked up brown rice at the grocery story that day. It turned out to be quite good, but much more than our family would eat. I took some to work the next day and shared with friends to rave reviews. I hope you’ll give it a try and find you like it just as well.

I cooked my brown rice according to the package instructions preparing enough for 1 1/2 cups and set the oven to 350 degrees to preheat.

Pork and Brown Rice Casserole out of the oven

Pork and Brown Rice Casserole fresh out of the oven and ready to eat

With a skillet on medium heat, I added 1/4 cup chopped onions, 1 tablespoon dried parsley, 1 tablespoon minced garlic, 1 can (14.5 ounces) petite diced tomatoes, 1/2 tablespoon dried oregano, 1/2 tablespoon dried basil, 1 cup minced bell pepper, 1 1/2 teaspoon fresh ground kosher salt, 1/4 teaspoon fresh ground black pepper, and 2 cups ground pork. I let it cook for about 5 minutes and then I added the 1 1/2 cups of brown rice. Stirring well, I let this simmer while I prepared the casserole dish.

I generously buttered a 2 quart casserole dish. Next I layered the bottom and sides with deli-style ham (using approximately 14 slices, varying on size of ham slices). Over that I sprinkled 3/4 cup Kraft Shredded Mild Cheddar Cheese making sure the bottom was completely covered.

I poured the pork and rice mixture over the cheese and ham. I topped off the casserole with 1 cup Kraft Shredded Mild Cheddar Cheese and 3/4 cup crushed and buttered croutons. I placed the dish in a preheated 350 degree oven on the middle rack and baked for approximately 25 minutes.

Thanks so much for stopping by today. Do you take food to gatherings where you live? I hope you’ll give this casserole a try. If you do, please come back and let me know how it was or if you post it online tag it #thesurprisedgourmet. I’d love to know what you think.

Cucina Felice!

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Share a Pork and Brown Rice Casserole

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Cook time: 

Total time: 

Serves: 6-8 Servings

This delicious Pork and Brown Rice Casserole is perfect for family gatherings as a quick and easy meal.
Ingredients
  • 1½ Cups cooked brown rice
  • ¼ Cup minced onions
  • 1 Tablespoon dried parsley
  • 1 Tablespoon minced garlic
  • 1 Can (14.5 ounces) petite diced tomatoes
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried basil
  • 1 Cup minced bell pepper
  • 1½ Teaspoon fresh ground kosher salt
  • ¼ Teaspoon fresh ground black pepper
  • 2 Cups cooked ground pork
  • 1¾ Cup Shredded mild cheddar cheese
  • 14 Slices deli-style ham
  • ¾ Cup Crushed and buttered croutons
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare 1½ cups brown rice as directed on the package. Set aside.
  3. With a skillet on medium heat, add ¼ cup chopped onions, 1 tablespoon dried parsley, 1 tablespoon minced garlic, 1 can (14.5 ounces) petite diced tomatoes, ½ tablespoon dried oregano, ½ tablespoon dried basil, 1 cup minced bell pepper, 1½ teaspoon fresh ground kosher salt, ¼ teaspoon fresh ground black pepper, and 2 cups cooked ground pork. Let it cook for about 5 minutes and then add the 1½ cups of brown rice. Stirring well, let this simmer while you prepare the casserole dish.
  4. Generously butter a 2 quart casserole dish. Next layer the bottom and sides with deli-style ham (using approximately 14 slices, varying on size of ham slice). Over that sprinkled ¾ cup shredded mild cheddar cheese making sure the bottom is completely covered.
  5. Poured the pork and rice mixture over the cheese and ham. top off the casserole with 1 cup shredded mild cheddar cheese and ¾ cup crushed and buttered croutons. Place the dish in a preheated 350 degree oven on the middle rack and baked for approximately 25 minutes.

 

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