Featured in our 2019 Friday Foodie Series
As a Main Course (serves 10)
Ingredients
- 3 lbs. Zucchini
- 10 Salmon fillets, 6 oz. each
- ¾ cup dry white wine
- ¾ cup water
- Juice of ½ of lemon
- 2 Tbsp. Shallot, minced
- ¼ tsp. salt
- ¼ tsp. pepper
Ingredients for the Chive Sauce
Reserved poaching liquid from salmon, above
- 2 Tbsp. cornstarch
- 3 Tbsp. dry white wine
- ¾ cup heavy cream
- 1 tomato, peeled, seeded & chopped
- 1 bunch fresh Chives, minced
- Salt & pepper to taste
Directions
1. Wash and cut zucchini into ¼ inch square sticks 5 inches long. Lay bundles of 6-8 pieces of zucchini in a baking dish (or dishes).
2. Cut each salmon fillet at a 45-degree angle into 3 even pieces and overlap them on a zucchini bundle, leaving the ends uncovered. Tuck the salmon slices under the zucchini so that they are completely wrapped around the bundle. Repeat with the remaining salmon and zucchini.
3. Preheat the oven to 275°F. Combine the wine, water, lemon juice, and shallots in sauce pot and bring to a very low simmer over medium heat. Gently ladle the poaching liquid over the salmon parcels. Add the salt and pepper, and cover the baking dish(es). Poach in the oven until the salmon is opaque throughout, about 10 minutes. Using a slotted spatula, carefully remove the salmon parcels and keep warm. Pour the poaching liquid into a saucepan to prepare the sauce.
4. To make the chive sauce: Place the pan over medium heat and bring the reserved poaching liquid to a simmer. Mix the arrowroot or cornstarch with the wine and whisk into the poaching liquid. Whisk in the heavy cream and cook for 2 minutes, or until the sauce is thickened. Add the tomatoes and chives and season with salt and pepper. Simmer the sauce until all the ingredients are thoroughly heated.
5. Serve the salmon parcels on warmed plates and spoon the sauce over them. Serve with Iron Hub Chardonnay.
As an Appetizer (serves 10)
Ingredients:
- 3 Zucchini
- 1 lb. Salmon fillets
- ¾ cup dry white wine
- ¾ cup water
- Juice of ½ of lemon
- 2 Tbsp. Shallot, minced
- ¼ tsp. salt
- ¼ tsp. pepper
Ingredients for the Chive Sauce:
Reserved poaching liquid from salmon, above
- 2 Tbsp. cornstarch
- 3 Tbsp. dry white wine
- ¾ cup heavy cream
- 1 tomato, peeled, seeded & chopped
- 1 bunch fresh Chives, minced
- Salt & pepper to taste
Directions:
1. Wash and cut zucchini into ¼ inch square sticks 3 inches long. Lay bundles 4-5 pieces of zucchini in a baking dish (or dishes).
2. Cut each salmon fillet at a 45-degree angle ½-inch thick slices and overlap 1 or 2 slices on each zucchini bundle, leaving the ends uncovered. Tuck the salmon slices under the zucchini so that they are completely wrapped around the bundle. Repeat with the remaining salmon and zucchini.
3. Preheat the oven to 275°F. Combine the wine, water, lemon juice, and shallots in sauce pot and bring to a very low simmer over medium heat. Gently ladle the poaching liquid over the salmon parcels. Add the salt and pepper, and cover the baking dish(es). Poach in the oven until the salmon is opaque throughout, about 10 minutes. Using a slotted spatula, carefully remove the salmon parcels and keep warm. Pour the poaching liquid into a saucepan to prepare the sauce.
4. To make the chive sauce: Place the pan over medium heat and bring the reserved poaching liquid to a simmer. Mix the arrowroot or cornstarch with the wine and whisk into the poaching liquid. Whisk in the heavy cream and cook for 2 minutes, or until the sauce is thickened. Add the tomatoes and chives and season with salt and pepper. Simmer the sauce until all the ingredients are thoroughly heated.
5. Serve the salmon parcels on warmed plates and spoon the sauce over them. Serve with Iron Hub Chardonnay.