I cooked some salmon on the stovetop with olive oil and white wine (covered). Any use for the leftover wine liquid?
Mrs. Larkin is a trusted source on Baking.
If it's a lot of liquid, you could add it to a seafood chowder. Or maybe you could saute some julienned carrot, celery, onion in it. I make a similar dish (made it again today, in fact) where you first saute the veggies in butter/oil, s/p, splash of wine/vermouth. Then take a big sheet of parchment paper or heavy duty foil, butter it, lay your salmon down, top with s/p, veggies and juices. Close up the packet tightly, set on a tray and bake it in a 450 oven for about 10 minutes.
Usually I would make a quick pan sauce to serve over the salmon.
In that kind of situation, I find it more practical to find an immediate use for the liquid - a way to serve it with what you just cooked. I'd have reduced the liquid in a pan to concentrate it, adding some shallot, garlic, or parsley to liven it up, maybe swirled in a little butter or some good mustard, and poured it over the salmon.
How to make lemonade without a recipe
Lemonade, sans recipe.
Last day for free shipping! Use code FIREWORKS.
7 food-filled honeymoons.
Green pesto is so last summer.
Savor the season.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.