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Salmon Poached in Wine - a la Toaster Oven
OK y'all are not going to believe how good this is and I do it in the broiler tray in my toaster oven. Cleanup is practically zero. I do this one maybe 3 nights a week it's so easy.
Farm raised salmon isn't very expensive, but I don't like to use it because it's really fatty and the color is artificial. I don't know what they feed those fish that they have to inject pink dye into them to get them a normal color, and they get so fat. It's up to you what you want to use. I use wild caught pacific or atlantic in season. On sale, wild caught is comparable price to a steak, so that gives you some idea.
About dill weed: it's a weed. It's cheap as dirt if you can get it at a roadside stand or farmer's market but gets pricey at the supermarket. It's even cheaper if you grow your own. It's a weed. Needs virtually no care. It will sprout just about anywhere you plant it. Before it dies back, I load a bunch into freezer bags and it will carry almost all the way through the winter.
If you can't use fresh or frozen, don't use the dehydrated stuff, just leave it out.
Time to prepare: 5 minutes
Y'all will need
1 pound fresh salmon (feeds 2 hungry, 3 not so hungry)
coarse salt
coarse grind black pepper
butter
fesh or frozen dill weed
capers
white wine
aluminum foil
Cut the salmon into 2 or 3 pieces equal size.
Line your toaster oven broiler tray with 1 sheet aluminum foil large enough to come up the sides and have the ends meet in a "tent" enclosing the salmon.
Place the salmon in the foil lined tray. Put a generous gob of butter on each piece. Sprinkle with coarse salt and coarse ground black pepper (fresh grind is best), and a few sprigs of dill weed. Pour wine in bottom of tray, about 1/2 cup.
Close up the foil around the salmon, fold over edges to keep moisture locked in. The wine will poach the salmon inside the pouch.
Bake in toaster oven at 325 degrees for about 25 minutes or until all the alcohol is evaporated from the wine.
When serving, pour the juices onto the plate around the fish, and sprinkle with a few capers.
Serve with RICE done in CAJUN BOIL.
Enjoy!
FF
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