Tuesday, May 12, 2015

Wine Poached Salmon

Our friends at Queer in the Kitchen are at it again, cooking up a delicious yet healthy dish with Vintage Lane Wine's Willow White.

With summertime swimsuit season around the corner, Kyle has come up with a dish with amazing flavor, paired with wine we love... best of all it's guilt-free.

He says "While our personal trainers prefer we eat boiled chicken breasts seasoned with nothing but a dash of self-hatred, we opted to continue our partnership with Lost Oak Winery and poach this salmon in their delicious Vintage Lane Willow White wine. Considering we're actively dreaming about various forms of fried chicken, we feel confident in putting this fish in the ‘healthy’ category."  (read the full witty blog here).

Wine Poached Salmon
serves 4 to 6

  • 1 ½ to 2 pounds salmon fillet, skin removed
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup dry white wine (we used Vintage Lane Willow White)
  • 2 tablespoons fresh squeezed lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons shallots, diced
  • 1 teaspoon dried tarragon
  • 1 or 2 tablespoons fresh chives, chopped, optional

Preheat oven to 425 degrees.

Place salmon in a shallow baking dish, such as a 13×9. You may need to cut your filet to get it to all lay in a flat, single layer. Drizzle olive oil over fish and season with salt and pepper.

In a separate bowl, combine all remaining ingredients except chives and mix well. Pour over salmon. Place on center rack of preheated oven and bake for 15-20 minutes or until salmon is cooked to desired doneness and flakes easily with a fork.

Garnish with chives and serve.

Inspired?  Get to your local store to pick up salmon and of course Vintage Lane Wine.  Sold at a store near you or order online.

- Lost Oak Indulged