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Sexy Poached Salmon in Rosé Wine Sauce

Sexy Salmon Poached with Rosé Wine Sauce

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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


  • 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


  • 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.


*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.