Salmon Poached in Verjus

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

Yield: Makes 2 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 429
  • Calories from fat: 38%
  • Protein: 40g
  • Fat: 18g
  • Saturated fat: 5.5g
  • Carbohydrate: 23g
  • Fiber: 0.2g
  • Sodium: 159mg
  • Cholesterol: 125mg

Ingredients

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

Preparation

  1. 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. 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.
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