Salmon Poached in Red Wine Sauce
- Active Time 15m
- Total Time 25m
Makes 4 servings
This recipe, from executive chef Martin Frost at the Clift Hotel in San Francisco, 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 saute 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 saute 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.
nutrition information per serving
511 calories; 15g total fat; 70mg cholesterol; 354mg sodium; 38g carbohydrates; 10g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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