salmon recipes, seafood recipes
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Chardonnay Poached Salmon
with Caper Tomato Relish 		 

Note from Cheri:
On his recent trip to Missouri's wine region, Camper's Corner editor, Bob Carter, was able to talk Chef Patrick Scott Payne out of this wonderful recipe.

Follow this link to read more of Bob's adventures in Missouri, America's first certified viticultural area.

8 - 6 oz portions of salmon fillets
12 oz chardonnay
salt & white pepper

1 recipe Caper Tomato Relish (follow link for recipe)

Serves 8

Preheat oven to 400° F.

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.



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