Zinfandel Poached Salmon

If anyone ever asks me for a fish recipe that will go with Zinfandel, this is my first choice. While Pinot Noir seems to be the wine everyone wants to pair with Salmon, this dish will change their minds! This recipe will serve 4.

1 1/2 lbs Wild Alaskan Salmon Filet. (Not Farmed. The taste difference is huge!)

Cajun Spices

Salt (If the Cajun Spices do not include salt.)

1 tbs. Olive oil

1 bottle Zinfandel, something worth drinking, but not a great one.

2 oz Lemon Juice, about 1 medium lemon

2 oz Maple Syrup

2 oz Unsalted Butter

Trim the Salmon and cut into serving size portions. Sprinkle the Cajun Spices and salt (if needed) onto the flesh side and set aside for 10 to 15 minutes to absorb the flavor.

Heat a heavy frying pan, add the olive oil and sear the Salmon over high heat for 30 seconds a side, flesh side first so that you end with with the skin side down. Lower the heat, pour the Zinfandel over the Salmon, add the lemon juice and poach gently for 8 to 12 minutes, depending on the thickness of the filet. Remove the Salmon to a heated plate and keep warm.

Bring up the heat and reduce the liquid to about 6 ounces, stirring often. Add the maple syrup and unsalted butter to make a sauce. Check the flavor and adjust the spices if necessary. When serving the Salmon, drizzle the sauce over the filets.

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