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PINOT-POACHED SALMON WITH ONION CONFIT




Source of Recipe


Coastal Living Magazine, submitted to this forum by Mark.


List of Ingredients




¼ Cup unsalted butter, divided
4 Sweet onions, halved vertically and sliced ¼ inch thick
1 (750 ml) Bottle Pinot Noir, divided
1 Yellow bell pepper, cut into thin strips
1½ Tablespoons brown sugar
½ 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
¼ Cup chopped fresh flat-leaf parsley
¼ 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 1½ 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 ½ cup onion confit over each salmon fillet; drizzle with butter-parsley sauce.

Makes 6 servings.