Author Notes
This is a salmon that's free and easy, and so delicate that hopefully it'll make you feel as if you don't have a care in the world. —THE MATH CHEF
Ingredients
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1 pound
of salmon, filleted and cut into two steaks, skin removed.
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750 milliliters
bottle of cabernet sauvignon, good drinking quality
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2 teaspoons
of freshly ground black pepper, "coarse" setting
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1
large lemon, juicy
Directions
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Cut the lemon in half, squeeze it and filter out the seeds. Reserve the liquid.
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Place the two salmon steaks in an oblong fish poacher, over two burners.
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Pour the wine over the salmon, followed by the lemon juice. Rain the freshly ground black pepper over the salmon as well.
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Heat the fish over a moderate flame, for approximately 20 minutes, or possibly longer, depending on the thickness of the salmon steaks.
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Check for doneness by piercing with a fork, and only turn off the flame when the salmon steaks are completely cooked through.
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Remove the salmon steaks from the poacher, place them on a platter, and drizzle with the wine. The dish can now be served, or cooled and refrigerated, to be served chilled.
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