Salmon Delicioso

I recently discovered a great recipe for poached salmon. Salmon is a preferred food for those of us with high cholesteral as it has the good kind of cholesteral and protein and, of course, is so tasty.

The recipe uses a bed of lemon slices with parsley and tarragon stems to prop up the fish off the bottom of the saute pan as it poaches. Thus the fish does not overcook on one side and absorbs the fragrance of the lemon and herbs as it cooks. The fillet should be very fresh and should be cooked with the skin on the bottom. The skin can be removed before poaching. And needless to say, tarragon is great herb to use for many types of fish.

In addition to the bed of lemons and herb stems, you use a simple stock of shallots and 1/2 cup of white wine with equal measure of water to poach it. When the fish is done, a sauce made from the reduced stock, capers, honey, and olive oil completes this delicious dish. I didn't have honey, so I used a bit of maple syrup. The leaves of the parsley and tarragon are used in the sauce as well.

It is absolutely fabulous! And so easy to prepare.

Pair it with a delicate white. I have an interest in Italian whites lately, so perhaps a Pinot Grigio from Santa Margharita (already recommended) or a Soave Classico from Pieropan, and a green salad for a light, healthy meal on a special night. One of the best green salads I have tasted recently came from a friend who shared her recipe with me (thank you, Holly). It is baby spinach and mesclun greens tossed with green onions, pecans, and mandarin oranges with a simple balsamic oil and vinegar dressing drizzled over all.

Magnifico!