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.
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
pound of salmon, filleted and cut into two steaks, skin removed.
milliliters bottle of cabernet sauvignon, good drinking quality
teaspoons of freshly ground black pepper, "coarse" setting
large lemon, juicy
In This Recipe
- 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