salmon and grape sauce
--Adapted from: Pendelton, Simply Shrimp, Salmon and (Fish) Steaks
(NOT MADE YET)

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This sounds like an interesting idea, using the sweetness of grapes to complement salmon. We shall see. I've always wanted to try poaching a salmon, and I like that this recipe uses only one pan.

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Salmon fillet (I prefer wild Pacific vs. farmed Atlantic)
1/2 cup water
1 cup of white wine (or 1 mini-bottle)
Bay leaf
2 shallots, finely chopped

1T flour
1T butter
2T heavy cream
A handful of red seedless grapes, halved
Hawaiian salt and pepper, to taste

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Simmer bay leaf, water, wine and shallot in a pan that has a lid ad is big enough to hold the salmon fillet. Salt and pepper the salmon and put it in the pan, skin side down. Cover and let this just simmer for about 10 minutes.

Put the salmon on a serving plate and keep it warm. Pour out the cooking liquid into a separate bowl. Melt butter in the same pan and whisk in butter. Strain the fish liquid through a fine colander or sieve and add it back to the pan with the grapes. This will remove the salmon bits, shallots and bay leaf. Whisk in the heavy cream. Add salt and pepper if necessary.

Spoon over salmon.

NOTES:

1) I use the mini-bottles of white wine (gasp!), because I don't drink the white stuff.
2) Will likely reduce the sauce a bit, it sounds like it is pretty runny.

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