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Salmon Poached in Riesling Sauce

Ingredients

  • 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

Instructions

  1. Preheat oven to 400
  2. 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
  3. 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.
  4. Pour in Riesling and add Dijon, whisk until combined
  5. Add the fennel pollen
  6. Bring to a boil, and reduce about 1/4
  7. 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
  8. Arrange asparagus on plate and top with salmon, pour sauce over salmon and asparagus, sprinkle lemon zest on top