Poached Salmon with
White Wine Pear Sauce

Serves 4

Recipes Courtesy of Chef Jamie Gwen, 2012

I love the sweet and savory compliment of pairing fish with fruit. The winter pears this season along with a good Sauvignon Blanc are a scrumptious union with the season’s best salmon. Serve the salmon with steamed baby red potatoes and roasted asparagus.

Ingredients
1 tablespoon unsalted butter
Four 6-ounce Bristol Farms' salmon fillets, skinned
3 tablespoons shallots, minced
2 cups Sauvignon Blanc
1 cup heavy whipping cream
1/4 cup pear liqueur
1 tablespoon fresh thyme leaves
Salt and ground white pepper
1 D’Anjou or Bosc pear - quartered, cored and sliced

Method
Melt the butter in a large high-sided sauté pan. Add the shallots and cook until tender, about 2 minutes. Add the wine and the cream and season with salt and pepper. Add the salmon fillets and bring the liquid to a simmer. Cover the pan and poach the fish for about 7 to 10 minutes, or until the salmon is just cooked through. Remove the fish to a platter and keep it warm.

Add the pear liqueur to the poaching liquid and simmer the sauce to reduce it by half. Adjust the seasoning and stir in the thyme leaves. Serve the salmon with the sauce spooned over and garnish each filet with a few slices of the pear.