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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 FUTURE MBA
- 1 pound of salmon, filleted and cut into two steaks, skin removed.
- 750 milliliters bottle of cabernet sauvignon, good drinking quality
- 2 teaspoons of freshly ground black pepper, "coarse" setting
- 1 large lemon, juicy
- Cut the lemon in half, squeeze it and filter out the seeds. Reserve the liquid.
- Place the two salmon steaks in an oblong fish poacher, over two burners.
- Pour the wine over the salmon, followed by the lemon juice. Rain the freshly ground black pepper over the salmon as well.
- Heat the fish over a moderate flame, for approximately 20 minutes, or possibly longer, depending on the thickness of the salmon steaks.
- Check for doneness by piercing with a fork, and only turn off the flame when the salmon steaks are completely cooked through.
- 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.
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch