Chardonnay Poached Salmon - - FabulousFoods.com

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Chardonnay Poached Salmon

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By Chef Patrick Scott Payne

Posted July 23rd, 2007

FabulousFoods.com Recommends: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, by Paul Johnson, (2007, Wiley)

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

Servings:	8
Author Notes:	On his recent trip to Missouri's wine region, former Camper's Corner editor, the late Bob Carter, was able to talk Chef Patrick Scott Payne out of this wonderful recipe. Click here to read more of Bob's adventures in Missouri, America's first certified viticultural area.
Ingredients:	8 - 6 ounces portions of salmon fillets 12 ounces chardonnay salt and white pepper 1 recipe Caper Tomato Relish (click this link for recipe)
Instructions:	Preheat oven to 400 F. Prepare Tomato Caper Relish. Butter a cooking sheet heavily. Lay out salmon - 4 across and salt and pepper to taste. Pour chardonnay over fish. Butter a piece of parchment paper (available at specialty cooking stores) and cover salmon. Bake for 12-15 minutes. Serve with Tomato Caper Relish.