Dude. I seriously need more fish and salads in my life.
These cheesecakes I’ve been making are sooooooo not doing my waistline any favors. It’s bad. I totally need to step away from dessert. And butter. Jeeze Louise.
This is no joke. I may need a butter intervention. I have a confession. Last week? I totally blew the button off my pants. No lie. Jennifer swears that the cause is faulty button thread and she would tell me if I was “porking out.” Her words. I appreciate the support. Chris on the other hand completely lost it. He repeated everything I said and laughed so hard his face turned red and tears rolled down his face. It was awesome.
So I’m taking salads for lunch and fixing more fish, salads, and vegetables for dinner. This salmon is poached in a Riesling sauce. The sauce is inspired, and probably somewhat adapted from a combination of my friend Keri’s recipe for Apricot and Riesling Glazed Ham and my favorite German restaurant’s Grilled Salmon with Riesling Sauce.
There was butter involved.
Salmon Poached in Riesling Sauce
- 12 - 15 pieces of asparagus
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 4 tablespoons butter
- 2 Shallots thinly sliced
- 1 lemon juiced and zested
- 3 garlic cloves minced
- 1 cup Riesling wine
- 2 tablespoons Dijon mustard
- pinch of fennel pollen
- 2 salmon filets
Preheat oven to 400
Toss asparagus, olive oil and salt. Arrange on baking sheet covered with foil. When oven is heated, roast until tender, mine took about 8 minutes - cooking time will depend on the size of the asparagus
Melt butter in a cast iron or heavy skillet over medium-high heat and cook until browned, add shallots and lemon juice, and cook 2-3 minutes, add garlic and cook another minute.
Pour in Riesling and add Dijon, whisk until combined
Add the fennel pollen
Bring to a boil, and reduce about 1/4
Reduce heat to medium low, add salmon skin side down and poach in the sauce until cooked through, about 6 minutes, depending on thickness, turning once
Arrange asparagus on plate and top with salmon, pour sauce over salmon and asparagus, sprinkle lemon zest on top