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LOCATION: Recipes >> Fish >> Salmon 10

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SALMON POACHED IN WHITE WINE

3 cups white Zinfandel wine
1 1/2 cups water
2 red onion, cut into 1/2-inch-thick rounds
2 teaspoons multicolored peppercorns
2 teaspoons salt
8 salmon steaks (1" to 1 1/2" inch thick)
1 12-ounce jar sweet gherkins pickles, coarsely chopped
1/2 cup chopped fresh parsley
1 tsp horseradish

Divide first 5 ingredients between 2 heavy large skillets. Arrange
4 fish steaks in each skillet. Bring liquid just to simmer over
medium-low heat. Gently simmer until fish is opaque in center,
about 6 minutes. Remove from heat. Using metal spatula, turn fish
over in skillet. Cool fish 1 hour in poaching liquid. Transfer
fish and liquid to large glass baking dish. Cover, chill at least
1 day and up to 2 days. Mix pickles, horseradish and parsley in
bowl. Serve fish with pickle mixture.

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