Citrus Wine Poached Salmon

Citrus Wine Poached Salmon 

1 large salmon filet
1/4 tsp. Lemon Salt
2 Tbs. extra virgin olive oil
1 small shallot, minced
juice and zest of 1 lime
juice and zest of 1 lemon
1/2 cup dry red wine
1/2 cup uncooked rice
1/2 cup fresh cilantro, minced

 

Bring the salmon filet to room temperature and season with the Lemon Salt.

Heat the oil in a large Dutch oven over medium heat and sauté the shallots until golden brown. Add the salmon, skin side down, as well as the lime and lemon juice and red wine. Cover and simmer for about 20 minutes.

Remove the salmon filet and add the uncooked rice. Add additional water if your liquid has completely evaporated.

Stir in about half the cilantro and cook until the rice is done.

Plate the rice first, top with the salmon, and then sprinkle with orange and lime zest, as well as remaining cilantro.

 

This is a show stopper, for sure.