Herbed Wine Poached Salmon

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I try to get salmon in the family at least once a week during salmon season. This week I covered it in fresh herbs and cooked in a wine hot tub, the results, perfectly moist salmon. I like lots of herbs, so I covered my fillet, if your making for more than 2 people double the herbs.

Ingredients:
4 springs of chives, minced
4 springs of tarragon, minced
Lemon, thinly sliced
Salmon fillet
Drizzle of olive oil
Salt & pepper
white wine

Preheat oven to 425.

Place salmon in a tight fitting pan, you want just a little room on the sides. Salt & pepper salmon. Place salmon in pan, top with herbs, lemon slices and pour in wine to come up 1/2 way. Drizzle with a little olive oil.

Bake for 20 minutes or so until cooked through.

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Tarragon Salmon

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I am so lucky to have an amazing fish monger at our farmers market. There is nothing like fresh fish! This dish is super simple as requires very little prep work and the fish comes our super moist!

Ingredients:
1 lb of salmon, skin on
2 cups of white wine
1/2 cup shallots, finely chopped
1/4 c fresh tarragon, chopped
Salt and pepper

Preheat oven to 425.

Salt and pepper salmon and place in a dish that is a tight fit. Top with shallots and tarragon, pour wine over the top. Bake for 15 – 20 minutes, depending on how you like your fish.

Serves 4.

Gnocchi and Asparagus with Parm Creme Fraiche Sauce

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Another Monday night and I’m looking for something that will come together quickly and be delicious. This one I totally made up – a little of this, some of that and dinner is served. This is a one pot wonder – that we inhaled.

Ingredients:
I package shelf stable gnocchi
1 bunch of asparagus, chipped into 1/4 inch pieces
1/4 c shallots, minced
4 oz pancetta, diced
1 TBSP olive oil
1 c white wine
Salt and pepper
Red chili flakes
1/4 c creme Fraiche or heavy cream
1/4 c parmesean cheese, grated
1 TBSP lemon juice

In a large skillet heat olive oil over medium heat, add shallots and pancetta, cool until pancetta is crisp, add gnocchi and 1/2 the wine, cover and cook or 4 minutes, stirring. If the pan starts to dry out, add more wine. Add asparagus, salt & chili flakes, cover with lid and cook for 4 more minutes. Add creme Fraiche and parmesean cheese, stir, cover and remove from heat. Let sit for 2 minutes. Add lemon juice, stir and serve

Serves 4.

Sauted Chanterelle Mushroons

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I love chanterelle mushrooms, this simple recipe really allows their flavor to shine. This adapted from a Gourmet
I use less fat and added white wine – wow!!

1 TBSP butter
2 tsp olive oil
1/2 c white wine
8 oz fresh chanterelle mushrooms, quartered if large
1 TBSP minced shallot

Melt butter with oil in heavy large skillet over medium-high heat. Add shallot sauté until soften add a little wine of the pan is to dry, stir in mushrooms; sauté until lightly browned, add wine and cook for 6 – 8 minutes until most of the wine is absorbed. Season to taste with salt and pepper.

2 – 4 servings.

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