-
Chardonnay Poached Salmon with Fennel and Orange
You'll love how unbelievably easy this decadent recipe is. You won't believe the method I used to ensure a perfectly cooked salmon! This works as an elegant hors d'oveurves for any party or as a super simple Sunday family dinner. And, as all of my recipes that I post, all 4 of my small children ate every bit of this dinner and loved it. Ingredients
- 2 lbs. wild salmon fillet, skinned
- 1 cup fresh orange juice
- 2 cups chardonnay
- 1 bulb fennel
- 1 small red onion
- 1 tablespoon capers
- 1 teaspoon French grey sea salt
- Garnishes:
- 1 Orange, sliced thinly
- Fennel Fronds
- Endive, for serving
- Caper Creme Sauce
- 1/2 cup cream
- 2 tablespoons sour cream
- 2 tablespoons red onion, diced
- 1 tablespoon capers
Directions
- FOR FISH
- Fold a 36 inch piece of aluminum foil lengthwise to a width slightly larger than the salmon fillet. Place foil in a 4-6 qt. slow cooker with foil ends hanging over the handles.
- Combine orange juice, Chardonnay, fennel, onion, capers and salt in the slow cooker. Place salmon on top. Cover and cook on high heat setting for 45-60 minutes.
- Test salmon for doneness at 45 minutes by using a fork to gently pull at salmon. When it easily flakes it is done. Test every 5 minutes after 45 min until done.
- When salmon is done, remove it from the slow cooker by carefully lifting the ends of the foil and placing it on a platter. Using a fork, scoop into endive cups, crackers or on top of cous cous. Dollop with a bit of Caper Creme Sauce, recipe to follow.
- CAPER CREME SAUCE
- Whip cream with sour cream and orange juice until soft peaks form, about 3 minutes. Gently fold in capers and onion, season with hot sauce if you like.
Share Recipe
Similar Recipes
Leave a review or comment
