Warm poached salmon in red wine sauce from For Cod and Country: Simple, Delicious, Sustainable Cooking by Barton Seaver

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted sunchokes

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Notes about this recipe

  • DKennedy on May 21, 2012

    Good but recipe needs some tweaking. Next time I would season and roast the salmon on a preheated, greased baking sheet. Try it at 425 for 5 minutes on a rack set in the upper 1/3 of the oven. Meanwhile, I would make the wine sauce on the stove top, reducing it to about 1/4 cup. When the skin is crisped and the salmon is just undercooked, transfer it to the sauce and poach for the last few minutes of cooking. This, I believe, would help with the texture considerably.

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