Grace Parisi
March 25, 2013

© Lucy Schaeffer

Poaching salmon in wine gives it a lovely flavor; using the poaching liquid
to make a vinaigrette is a delicious way to dress the salad. © Lucy Schaeffer

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

I love salmon, but cooking it indoors is not something I ever do at home—frankly, I don't even like cooking it at work and then having to get on the subway smelling like low tide. Grilling (outside) is acceptable, poaching (inside) even better.

The poaching liquid traps the smell and keeps the fish incredibly moist. A full-bodied, semidry Riesling is my choice here because it’s strong enough to stand up to salmon without overpowering it. I whisked a few tablespoons of the poaching liquid into mayonnaise and horseradish to make a piquant, creamy dressing, and tossed it with crunchy tender escarole leaves, butter beans and, of course, the yummy salmon. I would save the remainder of the bottle of Riesling for another day and serve a bright, citrusy Sauvignon Blanc at dinner. SEE RECIPE »

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