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  • SALMON10

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    3 cups white Zinfandel wine 1 1 / 2 cups water 2 red onion, cut into 1-inch-thick rounds 2 teaspoons multicolored peppercorns 2 teaspoons salt 8 salmon steaks. 1 jar sweet gherkins pickles, coarsely chopped, 1 tsp horseradish. Divide first 5 ingredients between 2 heavy large skillets. Bring liquid just to simmer over medium-low heat; Gently simmer until fish is opaque.

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    3 cups white Zinfandel wine 1 1 / 2 cups water 2 red onion, cut into 1-inch-thick rounds 2 teaspoons multicolored peppercorns 2 teaspoons salt 8 salmon steaks. 1 jar sweet gherkins pickles, coarsely chopped, 1 tsp horseradish. Divide first 5 ingredients between 2 heavy large skillets. Bring liquid just to simmer over medium-low heat; Gently simmer until fish is opaque.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
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    6 views1 page

    SALMON10

    Uploaded by

    api-3703194
    3 cups white Zinfandel wine 1 1 / 2 cups water 2 red onion, cut into 1-inch-thick rounds 2 teaspoons multicolored peppercorns 2 teaspoons salt 8 salmon steaks. 1 jar sweet gherkins pickles, coarsely chopped, 1 tsp horseradish. Divide first 5 ingredients between 2 heavy large skillets. Bring liquid just to simmer over medium-low heat; Gently simmer until fish is opaque.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    SALMON POACHED IN WHITE WINE

    3 cups white Zinfandel wine


    1 1/2 cups water
    2 red onion, cut into 1/2-inch-thick rounds
    2 teaspoons multicolored peppercorns
    2 teaspoons salt
    8 salmon steaks (1" to 1 1/2" inch thick)
    1 12-ounce jar sweet gherkins pickles, coarsely chopped
    1/2 cup chopped fresh parsley
    1 tsp horseradish

    Divide first 5 ingredients between 2 heavy large skillets. Arrange


    4 fish steaks in each skillet. Bring liquid just to simmer over
    medium-low heat. Gently simmer until fish is opaque in center,
    about 6 minutes. Remove from heat. Using metal spatula, turn fish
    over in skillet. Cool fish 1 hour in poaching liquid. Transfer
    fish and liquid to large glass baking dish. Cover, chill at least
    1 day and up to 2 days. Mix pickles, horseradish and parsley in
    bowl. Serve fish with pickle mixture.

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