Elegant yet effortless, this Wine-Poached Salmon with Cucumber Dressing is a perfect centerpiece for warm-weather entertaining. Gently poached in a fragrant bath of white wine, herbs, and citrus, the salmon stays tender and moist while absorbing delicate aromatics. Served chilled or at room temperature with a cool, creamy cucumber sauce, it’s an ideal dish for a light summer luncheon or dinner. Pair it with a glass of chilled Chardonnay, a basket of crusty bread, and a simple green salad for an unforgettable, refreshingly refined meal.
INGREDIENTS:
3 cups dry, flavorful white wine (such as Chardonnay)
3 cups water
1 lemon, sliced
1 tablespoon black peppercorns
10 juniper berries, crushed
3 bay leaves
1 stem fresh basil leaves
2 fresh fennel fronds
2 1/2 to 3 pound salmon fillet, with skin on
Olive oil
2 lemons, sliced (for garnish)
1 bunch fresh dill (for garnish)
Prepared Cucumber Dressing (for serving)
Two large foil baking pans large enough to hold the fillet
METHOD:
Preheat the oven to 350°F.
In a large saucepan, combine the wine, water, lemon slices, peppercorns, juniper berries, bay leaves, basil, and fennel. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes to infuse flavors. Remove from heat, discard the fennel and basil, and let the liquid cool slightly.
Place the salmon fillet (skin side down) in one foil baking pan. Pour the cooled poaching liquid evenly over the fish. Set the foil pan on a baking sheet for easier handling. Cover tightly with foil to seal.
Bake for 10 minutes, then uncover and baste the salmon with the liquid. Reseal with foil and return to the oven for another 10 minutes, or until the salmon is just opaque in the center.
Remove from the oven and uncover. Lightly brush the top of the salmon with a bit of the poaching liquid to remove any white residue.
When cool enough to handle, carefully pierce a few holes in the bottom of the foil pan to let the poaching liquid drain into the sink. Transfer the drained pan into the second foil pan to catch any drips. Remove bay leaves.
Brush the salmon with olive oil, cover tightly with foil, and refrigerate overnight to allow the flavors to meld.
When ready to serve, cut one end off the foil pan and gently slide the salmon onto a serving platter. Garnish with lemon slices and fresh dill sprigs. Serve chilled or at room temperature with a spoonful of Cucumber Dressing over each portion.
YIELD: Serves 6-8
