Dunham Poached Salmon

Curt Dunham Lawrence Dunham Vineyards

As see on Episode 18 "Sky Island"

Yield: 2 Servings Ingredients: 3 cups chicken or vegetable stock (depending on your pan and the size of your filet, poaching liquid should be about half way up the fish when placed in the pan) Bouquet Garni (sprigs of whole herbs tied into a bundle – may include Rosemary, Thyme, Parsley, Bay Leaf, Oregano) 2 6-8 ounce skinless salmon filets Salt and pepper to taste Procedure: Add stock and Bouquet Garni to pan and bring to simmer. Cook for 10-15 minutes to extract flavors from herbs. Remove Bouquet Garni Place salmon in pan and baste with poaching liquid or place lid on pan Cook 5 to 6 minutes to desired doneness Salt and pepper to taste Serve with light, fruity wine such as Lawrence Dunham Vineyards Sky Island Grenache (unoaked) For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.