Sake-Poached Salmon with Wilted Greens and Shallot Vinaigrette

Name: Sake-Poached Salmon with Wilted Greens and Shallot Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp extravirgin olive oil; 1 inches peeled fresh ginger, thinly sliced; 2 teaspoons honey; 2 Tbsps lemon juice; 2 teaspoons low-sodium soy sauce; 1 Tbsp rice wine vinegar; 118 milliliters sake (rice wine); 680 grams salmon fillets (1 inch thick); 1 teaspoons salt; 3 Tbsps minced shallots; 85 grams cups spinach leaves (about; 227 grams cups chopped trimmed Swiss chard (about; 237 milliliters water

You can never have too many main course recipes, so give Sake-Poached Salmon with Wilted Greens and Shallot Vinaigrette If you have swiss chard, extravirgin olive oil, sake, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

To prepare vinaigrette, combine first 5 ingredients in a small bowl. Slowly add olive oil, stirring constantly with a whisk. Set aside.

Ingredients you will need

Vinaigrette

Olive Oil

Equipment you will use

Whisk

Bowl

To prepare salmon, combine 1 cup water, sake, and ginger in a large saut pan over medium-high heat; bring to a boil. Reduce heat, and add salmon to pan. Cover and simmer 6 minutes.

Ingredients you will need

Ginger

Salmon

Water

Sake

Equipment you will use

Frying Pan

Remove salmon and ginger from pan. Discard the ginger.

Ingredients you will need

Ginger

Salmon

Equipment you will use

Frying Pan

Add Swiss chard and spinach to pan; cook 2 minutes or until wilted. Stir in salt and pepper. Divide the spinach mixture evenly among 4 plates. Top each serving with 1 salmon fillet; drizzle each serving with 2 tablespoons vinaigrette.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Swiss Chard

Vinaigrette

Spinach

Equipment you will use

Frying Pan

Wine note: With the lively and abundant acidity of lemon juice, rice wine vinegar, and sake, this dish needs a bright, fresh wine to match. Try an affordable Austrian grner veltliner like Loimer Lois 2006 ($14), with its refreshing lemon-lime and grapefruit flavors, and hints of English peas and beeswax. The slightly green, herbal finish permits it to complement the Swiss chard. Jeffery Lindenmuth

Ingredients you will need

Rice Vinegar

Lemon Juice

Swiss Chard

Grapefruit

Lemon

Lime

Peas

Sake

Wine

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1Tbsp

extravirgin olive oil 1inches

peeled fresh ginger, thinly sliced 2teaspoons

honey 2Tbsps

lemon juice 2teaspoons

low-sodium soy sauce 1Tbsp

rice wine vinegar 118milliliters

sake (rice wine)680grams

salmon fillets (1 inch thick)1teaspoons

salt 3Tbsps

minced shallots 85grams

cups spinach leaves (about 227grams

cups chopped trimmed Swiss chard (about 237milliliters

water

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 Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.