Poached Salmon with Corn and White Wine-Butter Sauce

Serves:
4 people
Prep Time:
00h 55
Cook Time:
00h 45

Wine draws out subtle flavors, enriched by melted butter. Zucchini, corn and other herbs and veggies emphasize healthy nutrition.

Credit: This inspiring recipe is brought to you by Kristin Donnely. You can view this recipe on the Food & Wine website.

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Ingredients and Method

Ingredients

  • 4 medium zucchini, coarsely shredded
  • kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 3 medium shallots, 2 finely chopped, 1 halved
  • freshly ground black pepper
  • 2 3/4 cups dry white wine
  • 1 cup fresh corn kernels
  • 2 lemon thyme sprigs
  • 1 bay leaf
  • 4 salmon
  • 1 stick cold unsalted butter, cut into tablespoons
  • 1/4 cup thinly sliced basil leaves

Method

  1. Set a colander over a bowl. Add the zucchini to the colander and toss with 1 teaspoon of salt. Let stand for 20 minutes. Squeeze the zucchini dry.
  2. In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes. Add 1/4 cup of the wine and cook until evaporated, about 2 minutes. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Season with salt and pepper, cover and keep warm.
  3. In a large, nonreactive saucepan, combine 2 cups of the wine with the thyme, bay leaf, the halved shallot and 2 cups of water and bring to a simmer. Season the salmon with salt, add the fillets to the saucepan and cook at a bare simmer over low heat, turning once, about 6 minutes. Transfer the salmon to a plate and pat dry with paper towels. Discard the poaching liquid.
  4. Add the remaining 1/2 cup of wine to the saucepan and bring to a simmer. Whisk in the butter, 1 tablespoon at a time, until thoroughly incorporated. Season with salt. Stir the basil into the vegetables and transfer to plates. Nestle the salmon into the vegetables, top with the butter sauce and serve.
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