This recipe is in partnership with the International Wine of the Month Club.
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).
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.
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.
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
- 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.
- Mince a sweet onion to acquire 3 tablespoons and then mince 2 fresh basil leaves (about ½ teaspoon) and 2 fresh sprigs of rosemary
- 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.
- 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.
- 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.