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Wild Poached Salmon


I’ve had salmon most of my life. Of course, it has always been wild caught pacific salmon because that is simply the best. To add to that King and Sockeye are by far top of the list for me. Over the years, I have grilled; pan-fried, baked, and smoked salmon. Out of all those preparations the one that leaves salmon moist, tender, and delicate is this poaching method with parchment paper.

From our kitchen to yours, Bennett


1 sockeye salmon fillet, cut into 4 pieces
4 12” squares of parchment paper
1 bunch fresh dll
1 lemon, Sliced
1 tablespoon of capers
2 tablespoons grass-fed butter
Sea salt, to taste
Fresh cracked pepper


Preheat the oven to 350 degrees
Cut the salmon in into 4 pieces about 8 ounces each
Pat the salmon dry
Place each piece of salmon on separate parchment square
Add sea-salt and pepper first
Place half a tablespoon of butter on each piece
Add lemon, capers, and dill
Fold the parchment paper over the salmon and tuck the ends underneath
Back for about 15-20 minutes

Serves 4


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $15: Olivier Leflaive Bourgogne Blanc Les Setilles (Chardonnay) (Burgundy, France)
Moderate $30: Sandhi Chardonnay (Santa Barbara County, CA)
Splurge $115: Domaine Roulot Meursault Les Meix Chavaux (Burgundy, France)



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