Poached Salmon in Wine Creme Sauce with Peas and Mushrooms

NOTE: My own interpretation of a recipe from Bon Appetit. Best to use skinless salmon fillets...but not necessary. This doesn't take long to put together. Its a bit rich, but extremely tasty...and makes a lovely presentation. Serve with asparagus or, as shown here, with baby bok-choy quickly tossed in a skillet with a little canola and sesame seed oil.

Dec 19, 2014
Salmon Fillets in Wine Creme Sauce
  • 2 salmon fillets.
  • 1 cup dry white wine.
  • 2 tbsp salt (kosher if you have it).
  • 4 tbsp unsalted butter.
  • Handfull of sliced mushrooms
  • 1/2 cup of peas (thawed).
  • 1/2 cup of heavy creme..
  • Salt & Pepper to taste






Put salmon fillets skin side down in a large skillet with high sides (need plenty of room to completely cover the fillets in liquid).
Add wine, kosher salt and enough cold water to completely cover the fish.
Cover the pan and bring to simmer over medium heat.
Reduce the heat to medium-low, remove the cover and let slowly simmer (poach) until the fish is just cooked through and a bit opaque in the center (6-8 minutes depending on thickness).
Using a large spatula, transfer the fish to a warm plate along with a small amount of the cooking liquid and put into a warm oven. Reserve the remaining liquid.
Melt the butter in another smaller skillet over medium heat and add the mushrooms; cook for just a few minutes.
Add 1/2 cup of the poaching liquid and peas and let simmer for 2-3 minutes.
Add the creme and continue to let simmer until the resulting sauce has slightly thickened...about 4 minutes.
Season sauce with salt and pepper to taste.
Using the spatula, gently turn the fillets over and remove the skin with a sharp knife....be careful to keep the fillets intact!
Pour a small amount of the sauce onto each plate, top with a fillet and continue to pour a bit more sauce directly over each one.
Serve immediately.

|top|