This is a crowd pleaser and a dish that I have been making for 2 decades! It is a recipe from my dear friend Marty in NYC. He and his partner Bill threw many a dinner back in the day – I literally “poached” this one from him early on! It is so simple and easy, with an elegant presentation. It has stood the test of time. I always give this recipe to those who do not have a lot of experience in the kitchen.
INGREDIENTS:
Side of Salmon
3 cups white wine
champagne or green grapes
3/4 cup heavy cream
dill for garnish (watercress looks nice too!)
Buy a side of salmon remove skin and grey portion. To see how, click here
Cut down the center
Add wine to high sided skillet and get a nice simmer going. Add salmon, and poach for 5 minutes or so until fully cooked. Set aside.
Boil wine in pan and reduce liquid by half. While reducing, arrange salmon on a platter with dill or watercress
Add heavy cream., and keep simmering
When the sauce is thick enough to coat the back of a spoon, add green grapes (depending on size you may want to cut them in half).
Lightly poach the grapes in the cream sauce, about 30 seconds, stirring.
Off the stove. Pour sauce over salmon, sprinkle dill on top. Salt and pepper to taste.
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