Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

PINOT-POACHED SALMON WITH ONION CONFIT




Source of Recipe


Coastal Living Magazine, submitted to this forum by Mark.


List of Ingredients




� Cup unsalted butter, divided
4 Sweet onions, halved vertically and sliced � inch thick
1 (750 ml) Bottle Pinot Noir, divided
1 Yellow bell pepper, cut into thin strips
1� Tablespoons brown sugar
� Cup Kalamata olives, pitted and sliced
2 Cups fish or seafood broth
3 Garlic cloves, sliced
1 Large bay leaf
6 (6-8 ounce) salmon fillets
� Cup chopped fresh flat-leaf parsley
� teaspoon freshly ground black pepper


Recipe



Melt 3 Tablespoons butter in a large skillet over medium heat. Add onion, and cook 20 minutes, stirring often. Add 1� cups of wine, bell pepper, and brown sugar; cook 20 minutes or until onion is tender, stirring often

Add olives, and cook 5 minutes, stirring often. Remove from heat, and keep warm.

Combine remaining wine, fish broth, garlic, and bay leaf in a deep skillet or Dutch oven; bring to a simmer. Add salmon, skin-side down. Cover and simmer 7 minutes or until fish flakes easily with a fork. Remove to a serving platter with a slotted spatula.

Pour 1 cup poaching liquid into a small saucepan; bring to a boil. Simmer, uncovered, until liquid reduces to 1/3 cup. Remove from heat, and stir in remaining 1 tablespoon butter, parsley, and pepper. Spoon � cup onion confit over each salmon fillet; drizzle with butter-parsley sauce.

Makes 6 servings.