Poached Salmon with Capers and Wine Sauce

This Poached Salmon is a lot easier than it sounds. It’s also healthy, gluten free and REAL good. First get some wild caught, not farm raised, salmon. If you can’t find any fresh go to the frozen section and get some “wild caught” and packaged ones. If you went for the frozen ones thaw them out in a bowl of water for about 10 minutes. Or, in the microwave for about 3-4 minutes.

IMG_0039Put the filets, a half cup of white wine, juice from a whole lemon a pinch of dried dill weed and enough water to almost cover the filets in a Skillet and start it at medium high until it starts to simmer then lower it to medium low to poach the salmon. Turn the filets over after 3-4 minutes and let the other side get done then remove them to a dish.

IMG_0042While the salmon is cooking putĀ another pan on add the chopped garlic and set it at medium high and when they start to sizzle add the butter, capers, a pinch of dried dill weed, 1/2 cup of white wine, salt, pepper, juice from another whole lemon and red pepper flakes. Put the filets in and simmer until it is reduced to the thickness you want.

IMG_0044Serve it up and enjoy! Some chilled Pinot Grigio would go great and your favorite veggie or salad and some of Poppop’s homemade bread.

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Poached Salmon with Capers and Wine Sauce

Course: Main Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Poached Salmon filets with capers in a white wine sauce.
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Ingredients

  • 2-3 filets salmon
  • 1 cup white wine
  • 3 lemons
  • 2 pinches salt
  • 2 pinches black pepper
  • 1 pinch red pepper flakes
  • 2 pinches dried dill weed
  • 2 tsp. capers drained
  • 1 tbsp. butter
  • 4 cloves garlic chopped

Instructions

  • Put the filets, a half cup of white wine, juice from a whole lemon a pinch of dried dill weed and enough water to almost cover the filets in a pan and start it at medium high until it starts to simmer then lower it to medium low to poach the salmon. Turn the filets over after 3-4 minutes and when the other side is done remove them.
  • While the salmon cooking put another pan on add the chopped garlic and set it at medium high and when they start to sizzle add the butter, capers, a pinch of dried dill weed, 1/2 cup of white wine, salt, pepper, juice from another whole lemon and red pepper flakes. Put the filets in and simmer until it is reduced to the thickness you want.
  • Serve it up and enjoy! Some chilled Pinot Grigio would go great and your favorite veggie or salad and some of Poppop's homemade bread.

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