Elevate your dining experience with the delicate touch of rosé in this Rosé Poached Salmon with Citrus Herb Salsa. The subtle floral notes and berry undertones of the rosé impart a refined and aromatic quality to the dish, perfectly complementing the rich and flaky salmon. Paired with a zesty citrus herb salsa, this recipe transforms a simple meal into a culinary celebration.
Ingredients
- 4 salmon fillets
- 1 bottle (750 ml) dry rosé wine
- 1 cup vegetable broth
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 lemon, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Citrus Herb Salsa:
- 1 orange, peeled and diced
- 1 grapefruit, peeled and diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon honey
- Salt and pepper to taste
Directions
In a large skillet, combine the rosé wine, vegetable broth, shallot, garlic, and lemon slices. Bring the liquid to a simmer over medium heat.
Season the salmon fillets with salt and pepper, then gently place them into the simmering liquid.
Poach the salmon for about 10-12 minutes or until cooked through. The rosé wine imparts a subtle flavor, enhancing the natural taste of the salmon.
In a bowl, combine the diced orange, diced grapefruit, chopped cilantro, chopped mint, and honey. Season with salt and pepper to taste.
Gently toss the ingredients together until well combined. Set aside.
Carefully remove the poached salmon from the liquid using a spatula and place each fillet on a serving plate.
Drizzle the salmon with a bit of olive oil and spoon the citrus herb salsa over the top.
Garnish with additional fresh herbs if desired.
Serve the Rosé Poached Salmon with a side of your favorite vegetables or over a bed of couscous.
