Pinot Noir Poached Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
620 grams Atlantic Salmon (fish) (.5 filet option = 198g) 0.5 cup, fluid (yields 2 cups whip Heavy Whipping Cream 1 cup (8 fl oz) Chicken Broth 4 tbsp chopped Shallots 2 large (7-1/4" to 8-1/2" long) Carrots, raw 150 grams Mushrooms, fresh 8 oz Pinot Noir (by MASHELDON) 2 tbsp Butter, salted 1 leek Leeks .33 can (6 oz) Tomato Paste bay leaffresh or dried thyme sprig x2 or so
Cook the minced shallot and quartered mushrooms in the butter. After about 4m add the small diced carrots and the medium diced leek (reserve the top greens for soup or something else). Add the tomato paste and cook about 1 min. Add the wine, bay leaf, and thyme spring and reduce by 1/3. Add the cream and chicken broth and simmer for a few minutes. Nestle the salmon in the veg and cover it with some veg to keep moist; cover tightly and bake for 15 minutes at 325. Remove filets and reduce sauce with veg for 5-10 min or until you like the look of it. Serve in bowl on its own or over a starch (we used mushroom and herb grains from IKEA and it was fantastic.) Pair with a sprightly white wine.
Serving Size: 4 pieces of 5.5 oz salmon, 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TECHNATHENE.
Serving Size: 4 pieces of 5.5 oz salmon, 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TECHNATHENE.
Nutritional Info Amount Per Serving
- Calories: 480.9
- Total Fat: 27.1 g
- Cholesterol: 143.2 mg
- Sodium: 502.4 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.5 g
- Protein: 34.5 g