Salmon Poached in Verjus
Salmon Poached in Verjus is a gluten free and pescatarian recipe with 2 servings. One serving contains 115 calories, 4g of protein, and 10g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of butter, verjus, shallots, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Place the verjus and the chopped shallots in an 8- to 10-inch frying pan over high heat.
Add the salmon steaks. Cover and bring to a simmer. Reduce the heat and simmer until the fish is no longer translucent in the center, 4 to 5 minutes.
Lift the fish onto 2 dinner plates and keep warm. Strain the juices and return to the pan. Boil juices over high heat until they have been reduced to 1/3 cup, 5 to 7 minutes, then whisk in the butter.
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. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Trentadue La Storia Chardonnay
The 2014 Chardonnay, Sonoma Coast, is typical for the variety with aromas of apples, white peaches and citrus. With longer time in the glass nuanced aromas of nutmeg, slight toast and vanilla come to play along with suggestion of pineapple and ripe Meyer lemons. The mouth feel is crisp and restrained with clear minerality and purity of fruit. Rich, elegant and beautifully balanced.