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Pinot Noir-Poached Salmon

Yield 4 servings


  • 5 tablespoons butter, divided
  • 3 garlic cloves, minced
  • 2 carrots chopped
  • 1 onion, chopped
  • 1 celery rib, chopped
  • 1 (750-milliliter) bottle Pinot Noir
  • 4 (6-ounce) salmon fillets
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

How to Make It

  1. Melt 2 tablespoons butter in a 10-inch, straight-sided skillet over medium heat. Add garlic and next 3 ingredients; sauté 15 minutes or until vegetables are tender and onion is lightly browned. Add wine; bring to a boil over high heat. Carefully place salmon into skillet. Cover, reduce heat to medium-low, and poach 5 minutes or until salmon flakes with a fork.

  2. Transfer salmon to serving plate; cover with foil. Increase heat to high. Bring mixture to a boil; cook, uncovered, 10 minutes. Pour mixture through a wire-mesh strainer, and discard vegetables. Bring wine broth to a boil; cook over high heat 3 minutes or until reduced to 1/2 cup. Remove from heat, and whisk in sugar, salt, pepper, and remaining butter. Serve sauce over salmon.