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Monday, January 3, 2011

Salmon Poached in Wine for an Easy Sunday brunch

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SALMON POACHED IN WHITE WINE FOR AN EASY SUNDAY BRUNCH

1 FILLET OF SALMON
1 CUP WHITE WINE, GOOD WINE
SALT & PEPPER
1 TABLESPOON DILL
4 LEMONS (DEPENDING ON THE SIZE OF THE FILLET)
2 TABLESPOONS BUTTER

Instructions:
Pre-heat oven to 450 degrees.

Butter a shallow pan, season with salt and pepper then add the salmon filet to the pan.  Season the salmon dill, salt & pepper and top with small pieces of butter.  Add the white wine to the pan and cover with aluminum foil.    Bake in the middle rack for about 15 minutes.  Let stand at room temperature, but no more than 1 hour.  Refrigerate after 1 hour or when it is completely cool.
Serve cold with a yogurt dill dressing.
Enjoy it.
Recipe Courtesy of
Martha Greenwald
Martha’s Good Nature


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