Salmon Filet Poached in Ironstone Vineyards ‘Symphony’ Wine

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Salmon Filet Poached in Ironstone Vineyards ‘Symphony’ Wine
4 - 8 oz salmon filet, skin off, about 1 thick at the center salt + pepper
4 c Symphony wine (about 1 bottle)


Pull any bones out of the salmon filets and place the salmon on a plate. Sprinkle the filets with salt and pepper. In a large saut
pan, heat the wine until simmering. Add the filets, top side down, cover and cook for 5 minutes, then turn the heat to low and continue to cook for 5-8 more minutes (rule of thumb is 10 minutes of cooking to 1” of fish).

Remove the salmon from the pan to a platter and allow to rest for a few minutes before (if) plating. Serve warm with some of the pesto on top.
Recipe courtesy of Chef Jennifer Stoicheff, Wren Catering.
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