Poached Salmon with Corn and White Wine-Butter Sauce
Salmon is a great once-a-week go to fish. It’s so delicious simply grilled in the summer, but what to do in the winter? Recently, we tried a new recipe from Food & Wine, in what we call “Test Kitchen” night. This is where we try an entirely new recipe. I usually don’t post these adventures because they don’t always turn out so well. This salmon was delicious. Definitely a recipe to keep!
First, shred the zucchini. Lay inside a colander over a bowl to let the water drain out. Add salt and let sit for 20 minutes. Gather the zucchini in a towel or cheese cloth and squeeze any remaining water out.
Finely chop the 2 shallots and save the other shallot for the poaching liquid.
Start the Veggie Sauté
First, sauté the shallots in olive oil. Then add the corn, cut off of the cob. One cup of kernels is generally one ear of corn. The corn needs just a few minutes of cooking to soften up.
Time to add the Zucchini
This is why it’s so important to get the water out of that zucchini. Otherwise this step could turn into a watery mess.
Stir all together to incorporate and warm for about 2 minutes. Give it a taste and add the desired amount of salt and pepper.
In a separate pan, warm the the wine and water. Place the thyme, bay leaf and half shallot in the wine.
Gently lay the Salmon in the Poaching Liquid.
Use a wide or fish spatula, place the salmon in once the wine is simmering. The salmon does not take long to cook. Turn after 3-4 minutes. The salmon should have a nice light pink color throughout.
Once the salmon is finished, remove to a plate and pat dry. Keep warm while making the wine butter sauce.
Start the butter sauce adding the wine to the warm pan. Next add one tablespoon of the butter at a time to the wine stirring continuously. This step does not take long and the butter sauce should naturally thicken up just a bit. Finish with salt to taste.
Back to the corn and zucchini mixture. At this point, it might have to be rewarmed a bit. Add the sliced basil. Just stir in until warm. Do not over cook. Next, it’s time to pull it all together.
On this night we served with a bit of rice on the side to soak up more of that butter sauce. It turned out sooooo good! Note: This recipe is for 4 salmon filets. We only used two. I highly recommend testing this out in your kitchen!
