The Occasion: A quiet dinner for two at home after a couple weeks with one or the other of us away on business travel. I don’t cook when it’s just me, I make food -- PB toast, eggs, salad – so it’s nice to get back to work in the kitchen and prepare a meal to share with my sweetie. This simple recipe for oven poached salmon was just the ticket – easy to execute, quite tasty, and an excellent excuse to open a better-than-usual-for-a-Friday-night bottle of wine with dinner.
Look at that beautiful fish! The treatment is so simple it’s practically non-existent – salt and pepper(s) on top and then poach the fish in a wine/water mix to ensure that the fish stays moist.
How We Prepared It:
Recipe source: The Chopping Block (Chicago)
- 6 salmon filets (about 6 ounces each), skinned
- About 2 cups white wine
- About 2 cups water
- Fine sea salt, to taste
- Espellette* pepper, to taste
- Freshly ground black pepper, to taste
- Place salmon filets, not touching, in a ceramic baking dish.
- Add equal parts wine and water until liquid reaches 1/3 of the way up sides of fish.
- Sprinkle filets with salt and peppers.
- Bake in preheated 400º oven until just opaque but not flaking, about 8 to 10 minutes per inch of thickness.
- Remove from liquid with a slotted spatula and serve.
Broccoli rabe is one of my favorites (also known as rapini) – much leafier than regular broccoli with flexible stems and loose florets. Their bitter bite is why I love this vegetable but I get that it can be potentially off-putting. That’s why I treat ‘em with a quick blanch and then a slow simmer with olive oil, garlic and whatever else you care to toss in. Cherry tomatoes added color and a little sweetness. Delish!
The portabellas were purchased pre-stuffed from the grocery and popped into the oven along with the fish. Next to the delicate flavors of the salmon, the mushroom’s umami notes and richness from the cheese added a welcome decadence to the plate.
BTW the wine was a Stag’s Leap 2013 Chardonnay. Also delish! It's lovely with citrus notes with a moderate oakiness. Very nice with the simple fish treatment and quite sippable for lingering after dinner.