Salmon Poached in Verjus

Notes: Fruity-tart verjus is the unfermented juice of unripe wine grapes.
Makes 2 servings


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1 cup verjus
1/4 cup finely chopped shallots
2 salmon steaks, each 1 1/4 inch thick (1 lb. total)
1 tablespoon butter


1. Place the verjus and the chopped shallots in an 8- to 10-inch frying pan over high heat. Add the salmon steaks. Cover and bring to a simmer. Reduce the heat and simmer until the fish is no longer translucent in the center, 4 to 5 minutes.

2. Lift the fish onto 2 dinner plates and keep warm. Strain the juices and return to the pan. Boil juices over high heat until they have been reduced to 1/3 cup, 5 to 7 minutes, then whisk in the butter. Pour over the fish.

Created date

October 2003

Nutritional Information

Calories 429
Caloriesfromfat 38 %
Protein 40 g
Fat 18 g
Satfat 5.5 g
Carbohydrate 23 g
Fiber 0.2 g
Sodium 159 mg
Cholesterol 125 mg