Although the weather has turned hot finally, fall will soon be upon us. Before long, the fragrant aroma of freshly baked apple and pumpkin pies will waft through the air. Families will once again enjoy those roasts and other wonderful meals that have cooked low and slow all day. However, sometimes you want that wonderful slow- cooked flavor without having to spend all day doing it. Poaching is a great alternative.
According to The Food Lover’s Companion, poaching is defined as “cooking food gently in liquid just below the boiling point.” Besides eggs, chicken and fish, particularly salmon, lend themselves beautifully to this method of cooking.
Chef Marcus Vause, executive chef at Tavolo: An Italian Bistro, shares this wonderful salmon recipe in plenty of time for fall.
He says, “This is a great healthy and flavorful alternative to grilling or pan searing. And nothing says fall like apple cider.”
Chef Vause also suggests serving with sauteed spinach or Tuscan kale. Pair with your favorite Sauvignon Blanc.
Apple Cider Poached Salmon
By Chef Marcus Vause
Makes 4 servings
- 2 cups apple cider
- 2 cups white wine
- 2 cloves fresh garlic – smashed
- 1 teaspoon black peppercorns
- 1 teaspoon whole allspice berries
- Pinch salt
- 4 8oz salmon steaks or fillets
- Combine all ingredients except salmon in a deep sauté pan (large enough to comfortably accommodate all 4 pieces of salmon on one layer) and bring to a simmer.
- Gently lay salmon in simmering cider liquid. Simmer salmon 10-12 minutes.
- Carefully remove fish from liquid with a large spatula and serve.