Slow Poached Salmon with Red Wine Reduction

This is one of those meals that demands a special occasion. It isn't that complicated, or even that time consuming, but the end result is a rich and flavorful meal that your guests (or special someone) won't find anywhere else. It is also a very dramatic presentation with the burgundy sauce along side the salmon. Most fish can't handle a strong red wine sauce, but salmon, especially the rich, fatty salmon we get here so readily during the summer, is perfect for the bold sauce.

I found this recipe in my new cookbook: The Washington Local and Seasonal Cookbook. I met one of the authors the other day and she highlighted this recipe as one of her favorites. The salmon cooking method really caught my eye as you only cook it for 12 minutes at a mere 250 degrees. This cooking method yields a fish that is cooked, but has the consistency of sushi. You'll definitely want to choose a high quality, extremely fresh piece of fish for this meal, such as a nice fillet from Wilson Fish that hasn't been out of the water more than 48 hours.

Since this is a multi-part recipe, I'll break down the instructions into parts.

Slow Poached Salmon with Red Wine Reduction adapted from Washington Local and Seasonal Cookbook
Serves 4

For the sauce

• 1 medium shallot (from Pipitone Farms)
  
• 1 tsp fennel seeds
• 1 star anise pod
• 2 cups chicken or vegetable stock (homemade or from Sea Breeze Farms)
• 1/2 bottle of red wine (a blend works well, as does a Zinfandel)
• 2-3 tsp raw honey
• 1 stick of butter (from Golden Glen Creamery or your own homemade butter)

For the salmon

• 1-2 pounds of fresh salmon (from Wilson Fish)
• Olive oil
• Sea Salt

For the mushrooms

• 2 cups of mushrooms (any rich mushroom will work such as porcini)
• 2 Tbsp butter
• 1 Tbsp olive oil

To make the sauce

1. Chop the shallot and crush the fennel seeds with the flat edge of your knife.
2. In a large skillet, add the shallot, fennel, star anise, stock, wine, and honey.
   
3. Bring the mixture to a boil and then reduce heat and simmer for 30-40 minutes, until the sauce has reduced by about half. I recommend tasting the sauce halfway through the simmer. I felt it wasn't quite sweet enough and added another 2 tsp of honey after 20 minutes.
   
4. Strain the sauce to remove solids and return the liquid to the pan.
   
5. Add the butter a couple of tablespoons at a time and stir until incorporated. Keep the sauce warm while you move onto the salmon.

To make the salmon

1. Rub the salmon with the olive oil and sprinkle with salt.
   
2. Line a baking sheet with parchment paper and add the salmon.
3. Cook at 250 for about 12-16 minutes. (Depending on the thickness of the salmon)

To make the mushrooms

1. Slice the mushrooms.
   
2. In a large skillet, melt 2 Tbsp of butter and 1 Tbsp olive oil.
   
3. Satue the mushrooms until well done, about 10-12 minutes.
   

To serve, place a layer of mushrooms on the plate, top with salmon, and drizzle the entire mixture with sauce. Enjoy!

Patricia's Notes: Wow. This was an amazing recipe. The entire house smelled spicy and sweet while the sauce was cooking and though I had my doubts along the way, everything came together beautifully. After cooking the salmon for 12 minutes, I pulled it out of the oven and was horrified to realize that it looked completely raw. I put it back in the oven for another 4 minutes and when I took it out a second time, it still looked completely raw. But then I decided to stick a fork in it and try it. The fish flaked, just like a cooked piece of fish should. So I tasted it. It tasted cooked, although the texture was definitely sushi-esque. It was soft, fleshy, and incredibly tasty. We served it with a beautiful fresh salad composed of ingredients from our CSA box. The next time I make this, I will probably reduce the sauce a bit further. So I will simmer for at least 50 minutes.

 

Topics: Organic , Recipe , Fish