Champagne poached Alaskan coho salmon

[pz]

We've a friend whose husband owns a fishing boat in Alaska - she visited recently and brought a freezer pack full of goodies, including salmon. Tonight we wanted to enjoy one of the few remaining sunny and warm days so outdoor cooking was on the agenda - specifically, salmon poached in Champagne
The skin was removed as was the brown fat which tends to make fish smell and taste fishy

Ready to poach

The ingredients included Cooks sparkling wine, onions, dill, salt, and pepper.  Of course, the cook needs a glass of red to enjoy 

Once the salmon is added, the fish cooks quickly

Tilting the pan so that the poaching liquid washes over the fish

Time to plate - the salmon was perfectly cooked, moist and tender with plenty of flavor imparted by the sparkling wine and seasonings

[teesquare]

That looks fantastic!

[hikerman]

Very nice PZ! I love poached salmon, and yours looks wonderful!  Great meal!  A very nice friend you two have!

[Smokin Don]

OH that looks good!!! Final plate and sides sure make me hungry! Don

[pz]

Many thanks for the kind comments everyone!

I forgot to mention that my sweetie made the mashed potatoes, which were finished with a rosemary salt.  She likes to make her mashed potatoes with sour cream and a tablespoon of mayonnaise. My dentist grew the squash in the pics, which was grilled and really tasty

[veryolddog]

That looks like a wonderful dish. Your illustrations are excellent.

Somewhere down the road, I am going to copy what you are doing. The only problem that I have is champagne is my wife's favorite drink. I think that she would prefer that I use Chardonay instead. 

Salmon is the only fish that we can get fresh in the San Antonio area. So that looks perfect. You are a maestro at your art.

Ed

[pz]

Thanks Ed, I appreciate your kind comments!  I plan to make videos like what you have been posting one of these days because the movement and voice makes for a much more "real" experience to the viewer.

Chardonnay or any other crisp wine with a citrus finish would be an excellent choice for this dish.  However, to tell you the truth, the Cooks Grand Reserve that we normally use is really delicious not only for this dish, but also as a sipping sparkling wine.  We use it for our weekend pomegranate mimosas on a regular basis.  The best part is that it is more inexpensive than most varietals - less than $6 per bottle, and even less than that if you purchase the 6-pack.

[veryolddog]

Actually, my wife's favorite here in Texas is a champagne by "Barefoot". It goes for about $9.00 a bottle. Her very favorite is a champagne made in New Mexico called Gruet. They charge about $16.00 here but in New Mexico we can get it for about $9.00 in case lots. Not a bad wine. But, I will suggest that to her.

Just a note, she likes to mix her champagne with sangria and stick a huge wedge of a navel orange in with it for added flavor. It is a nice refreshing drink.

Ed

[muebe]

That Salmon looks delicious!

[ACW3]

That whole meal looks fantastic!!

Art

[sliding_billy]

I love reading your posts, because I get to see a lot of stuff that looks great but that I know I would never cook. 

[sparky]

That looks fantastic!

what T said.   

[drholly]

pz - that is just beautiful! You are very fortunate to have access to that fish - but you are taking full advantage of it. I've copied this one and will be making it very soon. Thank you!

[pz]

Thanks, folks!
One of the best parts about being a member is the ability to ask questions, gain knowledge, and enjoy the experiences of others as they post their adventures.  I'm always excited to see posts with pictures.