Poached Salmon
with Spanish Cava
Ingredients
- 4 salmon fillets
- Salt and pepper to taste
- 1 cup Masterchef Spain Cava (sparkling wine)
- 1 cup fish or vegetable broth
- 1 lemon, thinly slices
- 2 tablespoons capers
- 2 tablespoons fresh dill, chopped
- 2 tablespoons buttter
Method
- Season the salmon fillets with salt and pepper
- In a large skillet, combine the sparkling wine, broth, lemon slices, and capers. Bring to a simmer over medium heat.
- Add the salmon fillets to the skillet, skin-side down. Cover and poach for about 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove the salmon from the skillet and set aside.
- Increase the heat to medium-high and let the poaching liquid reduce slightly. Stir in the butter and fresh dill until the butter is melted and the sauce is well combined.
- Serve the poached with sauce spooned over the top. Garnish with additional fresh dill if desired.
