SALMON POACHED IN RED WINE SAUCE

By BobD

Ingredients

• 1/2 cup fresh or frozen corn kernels
• 1 cup fresh or frozen baby lima beans
• 1 bottle Cabernet Sauvignon or other red wine
• 4 salmon fillets (about 3 ounces each)
• 3 tablespoons butter
• 1 cup sliced mushrooms
• 1 cup sliced scallion greens in 1-inch pieces
• 1/2 teaspoon salt

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

Cook the corn and the lima beans and set aside.

In a large, deep sauté pan, heat the wine to a simmer. Add the fish to the simmering wine and cook for 12 minutes.

While the fish is cooking, in a large sauté pan, heat 1 tablespoon of the butter. Add the mushrooms, cooked corn kernels, and baby lima beans. Add the scallions and the salt. Heat thoroughly.

Remove 1/3 cup of the wine from the pan where the fish is poaching and place it in another saucepan, over medium heat. Whisk in the remaining 2 tablespoons of butter.

Divide the vegetables among 4 dinner plates. Slice the salmon fillets in half and arrange them on top of the vegetables. Spoon some of the sauce onto each plate.