Poached Salmon with Corn and White Wine-Butter Sauce

Name: Poached Salmon with Corn and White Wine-Butter Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters thinly sliced basil leaves; 1 bay leaf; 651 milliliters dry white wine; 237 milliliters fresh corn kernels; 2 lemon thyme sprigs; 2 Tbsps extra-virgin olive oil; 4 servings Freshly ground pepper; 680 grams skinless salmon fillets; 4 servings Salt; 3 mediums shallots—2 finely chopped, 1 halved; 1 stick cold unsalted butter, cut into tablespoons; 680 grams medium zucchini , coarsely shredded

Poached Salmon with Corn and White Wine-Butter Sauce is a gluten free and pescatarian main course. This recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 38g of protein, 42g of fat, and a total of 718 calories. This recipe serves 4. Head to the store and pick up salmon fillets, butter, wine, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Set a colander over a bowl.

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Colander

Bowl

Add the zucchini to the colander and toss with 1 teaspoon of salt.

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Zucchini

Salt

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Colander

Let stand for 20 minutes. Squeeze the zucchini dry.

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Zucchini

In a large, nonreactive skillet, heat the olive oil.

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Olive Oil

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Frying Pan

Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes.

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Salt And Pepper

Shallot

Add 1/4 cup of the wine and cook until evaporated, about 2 minutes. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Season with salt and pepper, cover and keep warm.

Ingredients you will need

Salt And Pepper

Zucchini

Water

Corn

Wine

In a large, nonreactive saucepan, combine 2 cups of the wine with the thyme, bay leaf, the halved shallot and 2 cups of water and bring to a simmer. Season the salmon with salt, add the fillets to the saucepan and cook at a bare simmer over low heat, turning once, about 6 minutes.

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Bay Leaves

Shallot

Salmon

Thyme

Water

Salt

Wine

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Sauce Pan

Transfer the salmon to a plate and pat dry with paper towels. Discard the poaching liquid.

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Salmon

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Paper Towels

Add the remaining 1/2 cup of wine to the saucepan and bring to a simmer.

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Wine

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Sauce Pan

Whisk in the butter, 1 tablespoon at a time, until thoroughly incorporated. Season with salt. Stir the basil into the vegetables and transfer to plates. Nestle the salmon into the vegetables, top with the butter sauce and serve.

Ingredients you will need

Vegetable

Butter

Salmon

Basil

Sauce

Salt

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Whisk

Equipment

Ingredients

Servings:

59milliliters

thinly sliced basil leaves 1

bay leaf 651milliliters

dry white wine 237milliliters

fresh corn kernels 2

lemon thyme sprigs 2Tbsps

extra-virgin olive oil 4servings

Freshly ground pepper 680grams

skinless salmon fillets 4servings

Salt 3mediums

shallots—2 finely chopped, 1 halved 1stick

cold unsalted butter, cut into tablespoons 680grams

medium zucchini , coarsely shredded

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices 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. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.