Pinot-poached Salmon with Onion Confit

Name: Pinot-poached Salmon with Onion Confit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 large bay leaf; 0 teaspoons freshly ground black pepper; 473 milliliters fish or seafood broth; 2 Tbsps brown sugar; 59 milliliters chopped fresh flat-leaf parsley; 3 garlic cloves, sliced; 118 milliliters Kalamata olives, pitted and sliced; 750 milliliters Pinot Noir, divided; 1 kilograms salmon fillets; 4 sweet onions, halved vertically and sliced 1/4 inch thick; 59 milliliters unsalted butter, divided; 1 yellow bell pepper, cut into thin strips

You can never have too many main course recipes, so give Pinot-poached Salmon with Onion Confit a try. This recipe makes 6 servings with 523 calories, 36g of protein, and 20g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. A mixture of flat-leaf parsley, onions, seafood broth, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Melt 3 tablespoons butter in a large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onion, and cook 20 minutes, stirring often.

Ingredients you will need

Onion

Add 1 1/2 cups of wine, bell pepper, and brown sugar; cook 20 minutes or until onion is tender, stirring often.

Ingredients you will need

Bell Pepper

Brown Sugar

Onion

Wine

Add olives, and cook 5 minutes, stirring often.

Ingredients you will need

Olives

Remove from heat, and keep warm.

Combine remaining wine, fish broth, garlic, and bay leaf in a deep skillet or Dutch oven; bring to a simmer.

Ingredients you will need

Bay Leaves

Garlic

Broth

Fish

Wine

Equipment you will use

Dutch Oven

Frying Pan

Add salmon, skin-side down. Cover and simmer 7 minutes or until fish flakes easily with a fork.

Ingredients you will need

Salmon

Fish

Remove to a serving platter with a slotted spatula.

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Spatula

Pour 1 cup poaching liquid into a small saucepan; bring to a boil. Simmer, uncovered, until liquid reduces to 1/3 cup.

Equipment you will use

Sauce Pan

Remove from heat, and stir in remaining 1 tablespoon butter, parsley, and pepper. Spoon 1/2 cup onion confit over each salmon fillet; drizzle with butter-parsley sauce.

Ingredients you will need

Salmon Fillets

Parsley

Butter

Pepper

Onion

Sauce

Equipment

Ingredients

Servings:

1large

bay leaf 0teaspoons

freshly ground black pepper 473milliliters

fish or seafood broth 2Tbsps

brown sugar 59milliliters

chopped fresh flat-leaf parsley 3

garlic cloves, sliced 118milliliters

Kalamata olives, pitted and sliced 750milliliters

Pinot Noir, divided 1kilograms

salmon fillets 4

sweet onions, halved vertically and sliced 1/4 inch thick 59milliliters

unsalted butter, divided 1

yellow bell pepper, cut into thin strips

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.