Instructions
- Step 1: Preheat oven and wash fish Preheat the oven to 350 degrees and then gently wash the fish, checking for any scales or bones that might have been missed. Set it aside to air dry.
- Step 2: Simmer poaching liquid Combine the water, wine, half the lemon, bay leaves, basil, fennel, and a pinch of salt in a pan. Bring it to a boil and then let it simmer for 10 minutes.
- TIP: Add slices of white or red onion for a sweeter and more aromatic poaching liquid.
- Step 3: Place salmon in pan Place the salmon in the foil pan and pour the liquid over the fish. Cover with foil and seal tightly and bake for 20 minutes.
- Step 4: Baste midway Baste the salmon midway through before recovering and baking for the remaining time.
- Step 5: Remove fish Remove the foil pan, and baste the fish one last time before draining the liquid and moving the fillet to a serving dish.
- TIP: The salmon should be opaque and flake slightly when a fork is inserted.
- Step 6: Refrigerate or serve immediately Refrigerate overnight or serve immediately. Garnish with remaining lemon wedges, fresh herbs, and a drizzle of extra virgin olive oil. Enjoy this wonderful treat with a glass of wine and your friends!
- FACT: In 2009, Alaskan fisheries harvested 161 million salmon at an estimated value of $370 million.
You Will Need
- 1 c. water
- 1 c. dry white wine
- 1 lemon
- sliced
- 3 bay leaves
- 1 stem fresh basil
- 2 fennel fronds
- 2 lbs. salmon fillet
- Salt
- Herbs
- Extra virgin olive oil
- Bottle of wine
- Friends
- Equipment:
- Oven
- Foil pan
- Tin foil
- Basting brush
- Serving dish
- Slices of white or red onion (optional)
