Poached Salmon |
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1 cup dry white wine 1 cup water 1 tsp black peppercorns 1 scallion, chopped ½ tsp coarse salt 2 salmon fillets ¼ cup of Muirhead Apple Pomegranate Chutney |
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| Simmer first 5 ingredients in large skillet for several minutes over medium-low heat. Place fillets in skillet, cover, and gently simmer until fish is opaque in the center, about 8 minutes. Transfer to serving plate and top with Muirhead Apple Pomegranate Chutney. Serves 2. | ||
| Muirhead – 2006 | ||
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