I cooked some salmon on the stovetop with olive oil and white wine (covered). Any use for the leftover wine liquid?

  • 2227 views
  • 3 Comments

3 Comments

Review our Code of Conduct
Don't send me emails about new comments
mrslarkin
mrslarkin October 4, 2010

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.

Answer image

Review our Code of Conduct
Don't send me emails about new comments
anyone
anyone October 4, 2010

Usually I would make a quick pan sauce to serve over the salmon.

Review our Code of Conduct
Don't send me emails about new comments
Jon Palmer
Jon Palmer October 5, 2010

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.

Review our Code of Conduct
Don't send me emails about new comments
Showing 3 out of 3 Comments Back to top
Recommended by Food52