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Salmon Poached in Red Wine Sauce

Source: Burt Wolf's Menu Cookbook
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Makes 4 servings
One of my favorite good cooks in California is Chef Martin Frost. I first met Martin when he was working at the Four Seasons in Toronto. These days he is the executive chef at San Fransisco Clift. The following is his recipe, which combines a number of local ingredients- salmon, red wine, and baby lima beans.
1/2 cup fresh or frozen corn kernels
1 cup fresh or frozen baby lima beans
1 bottle cabernet sauvignon or other red wine
4 salmon fillets (about 3 ounces each)
3 tablespoons butter
1 cup sliced mushrooms
1 cup sliced scallion greens in 1-inch pieces
1/2 teaspoon salt
Cook the corn and the lima beans and set aside.

In a large, deep sauté pan, heat the wine to a simmer. Add the fish to the simmering wine and cook for 12 minutes.

While the fish is cooking, in a large sauté pan, heat 1 tablespoon of the butter. Add the mushrooms, cooked corn kernels, and baby lima beans. Add the scallions and the salt. Heat thoroughly.

Remove 1/3 cup of the wine from the pan where the fish is poaching and place it in another saucepan, over medium heat. Whisk in the remaining 2 tablespoons of butter.

Divide the vegetables among 4 dinner plates. Slice the salmon fillets in half and arrange them on top of the vegetables. Spoon some of the sauce onto each plate.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 511
Fat. Total: 15g
Fiber: 10g
Carbohydrates, Total: 38g
Sodium: 354mg
% Cal. from Fat: 26%
Cholesterol: 70mg
Protein: 28g
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