By KateL on September 22, 2008
Photo by TeresaS
Photo by TeresaS
"Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is geared to new cooks and non-cooks. The cilantro and fresh ginger add zing; if you want to tone it down, use half the listed amount of fresh ginger. I prefer to poach salmon over any other preparation method, although I most often poach in my square 1 1/2-quart Corning Glass casserole dish in the microwave, topping the exposed surface with tiny slivers of butter to prevent drying out, checking at 8 minutes, and turning salmon over if additional cooking time is needed, adding more tiny slivers of butter. I keep dry vermouth and dry sherry on hand to use for dry white wine, as these don't go bad if you can't finish the bottle. Whatever wine you choose, it must be good enough for you to drink, avoid "cooking wine". Pinot grigio or a flavorful chardonnay such as Kendall-Jackson also work, or Vouvray would be special if you are trying to impress someone. I recommend a non-reactive pan so the wine won't ruin the seasoning of your favorite saute pan; a Le Creuset enamelled skillet or pot or a heavy non-stick pan would work as well for stovetop. Now poach fish with confidence! You'll eschew Mrs. Paul's or Gorton's forever!"
Serving Size: 1 (217 g)
Servings Per Recipe: 2
"This was very tasty. I loved all the flavors in this quick fishy dish. I served it with a saffron rice and recipe #357661. It made a very yummy meal. I sprayed pam on my pan only because my salmon didn't have any skin on it. Thanks for posting. :)"
"This is a good salmon dish. The flavors of wine, cilantro, garlic, and ginger go together very well. This was a great and quick dinner with rice and broccoli. Made for Photo Tag"