POACHED SALMON

Sauman D'Alaska Poche

Fillets of alaskan salmon poached in a medly of white wine, red & yellow tomatoes and scallions.
Tina found this recipe years ago in a cooking magazine..we've tried it many times and LOVE it!!

Mar 4, 2013

- 4 salmon fillets
- 2 tbs butter
- 1/2 cup water
- 1/2 cup white wine
- 1/2 cup red tomato dices
- 1/2 cup yellow tomato diced
- 4 sprigs tarragon
- 6 or 7 chopped scallions
- salt and pepper

Heat oven to 300 degrees.
Season salmon with salt and pepper.
Pour water/wine/tarragon mixture into pan and bring to a boil.
Add salmon, reduce heat to low-moderate and cover pan.
STEAM till done...8 to 12 minutes depending on thickness.
Remove fish from pan and place in oven to keep warm.
Strain the cooking liquid (discard solids).
Increase pan heat to high...add tomatos, scallions and butter.
Stir until butter is melted.
POUR SAUCE OVER FISH and SERVE IMMEDIATELY.

NOTE: important to reserve at least half of the cooking liquid or the sauce will be too thick. DON'T OVERCOOK THE SAUCE.