Tuscan Poached Salmon

  • 4 to 6 oz. Piece of Wild Pacific Salmon per serving, salt, pepper, & lemon pepper to taste, less is better
  • 1 Myer lemon
  • 1 cup white wine
  • 6 to 8 spears asparagus per serving
  • 1/2 Tsp fresh rosemary, course chopped per serving
  • 1 Tsp minced garlic
  • 1 Red bell pepper for garnish, sliced into 1/4 inch strips, long wise
  • 1 Tlbs extra virgin olive oil

    Large skillet over medium high heat. Add olive oil in large heart swirl and add 1 Tbs minced garlic, cook 1 min lightly brown garlic.

    Add 4-5 strips pepper per serving, cook 1 additional min. stir as needed
    Add seasoned salmon, meat side down, cook 1 minute to brown for visual appearance.

    Reduce heat to medium. Flip to skin side down. Add Rosemary on top of each piece of salmon. Add 1 cup of white wine. I prefer a pinot grigio; always drink 1 glass of wine before cooking to ensure wine is ok. Cover skillet, cook 4 minutes.

    Add asparagus 6-8 spears per serving, cook additional 4 minutes. Remove peppers and asparagus, set aside.

    Plate angel hair pasta. Spoon sauce from skillet over pasta, 2 tsb. per serving.

    Place salmon atop pasta, garnish with red pepper over salmon, and squeeze lemon over salmon.

    Place asparagus to side of pasta.

    Serve with light white wine.

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