Go Back
+ servings
Sexy Poached Salmon in Rosé Wine Sauce

Sexy Salmon Poached with Rosé Wine Sauce

Print Recipe
This recipe offers layers of flavor in an incredibly simple salmon dish. Topped with a Rosé wine sauce, it's sophisticated and romantic. Serve it atop sauteed leeks, cauliflower puree or pureed potatoes. 
Course Main Course
Cuisine French
Cooking Style poaching
Diet and Health healthy-ish
Seasonal Valentine's Day
Ingredient salmon
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4
Author Amy Reiley, inspired by Chef Eric Ripert

Ingredients

  • ½ cup rosé wine
  • 2 tbsp red wine vinegar
  • 1 shallot finely chopped
  • 4 sprigs tarragon (optional)*
  • 4 tbsp cold unsalted butter
  • 4 6-oz skinless salmon fillets
  • sea salt

To garnish:

  • 1 tsp sliced tarragon or chives
  • cracked black pepper and coarse salt

Instructions

  • Combine the rosé wine, red wine vinegar, chopped shallot and tarragon (if using). Bring the wine to a boil and reduce the mixture to about 5 tablespoons.
  • Set aside.
  • To make the salmon, put about ½ cup of water in a large sauté pan (just enough to cover the surface).
  • Season the water with salt and bring to simmer over medium heat.
  • Season the salmon on both sides with salt and black pepper.
  • Place the salmon in the pan; cook at a bare simmer, uncovered, until the top of the fish is just warm to the touch (about 5-7 minutes).
  • While the salmon is cooking, finish the red wine butter sauce by whisking in the remaining butter 1 tablespoon at a time over low heat. Whisk until each tablespoon is fully emulsified before adding the next.
  • Remove from heat and season to taste with salt and pepper while continuing to whisk.
  • Strain the sauce through a fine mesh sieve and keep warm.
  • Remove the salmon from the pan and drain each fillet on a paper towel.
  • Plate the salmon and sprinkle with either tarragon or chives, (see note). Sprinkle a line of ground black pepper and coarse salt over each fillet.
  • Spoon sauce around and serve immediately.

Notes

*If you use tarragon in the sauce, garnish the final dish with tarragon. But if you’re skipping the tarragon in the sauce, garnish the filet with fresh chives.