Poached Copper River Salmon w/ Lemon, Butter & White Wine Sauce

This evening I made Copper River Salmon for dinner (yes, again...LOL). I poached it this time and kept it extremely simple. Rather than poach it in the oven or on to stove top, I wrapped it tightly in an aluminum foil pouch with butter, white wine and lemon slices, seasoned only with salt and pepper. I heated the gas grill to 500 degrees and then placed it on top of the gas burner so that the burner was directly underneath the entire length of the fillet and cooked it about 7 minutes (the time would vary depending on the thickness of your fillet). I removed it from the grill and kept the packet tightly closed for another 5 minutes to complete cooking. If you prefer your salmon slightly under cooked, you can serve it immediately. It was tender, moist and delicious and the delicate salmon flavor was the star of the show. I made my Yellow Cheddar Squash Casserole to go alongside the salmon. It was the perfect meal featuring two of my absolute summertime favorites. I snapped a few photos below and included the easy recipe for the poached salmon. Poaching it on the grill keeps the heat and any fish smell outside and leaves your oven available to bake the squash casserole in. To get to the recipe for the squash casserole, click here: Yellow Cheddar Squash Casserole. Enjoy!

#copperriversalmon #knowyourfisherman #copperriverwild #100daysofsalmon #soundsalmon

Poached Copper River Salmon w/ Lemon, Butter & White Wine Sauce

Ingredients:

1 pound fresh wild Copper River Salmon fillet
1 large lemon, thinly sliced
Sea salt and black pepper, to taste
3 to 4 tablespoons butter, cut into 4 to 5 pieces
2 tablespoons white wine

Directions:

Preheat gas grill to 500 degrees F (or oven to 450 degrees F). Tear a large sheet of heavy duty foil long enough to extend about 4 inches beyond each end of the fillet

Place a few lemon slices (about 3) in center of foil to go underneath salmon fillet. Place salmon, skin side down, on top of lemon slices in center of foil. Season with salt and pepper, to taste. Top with pieces of butter. Crimp ends of foil tightly. Form a packet around sides of fillet. Pour white wine over top of salmon fillet and crimp the packet tightly closed, leaving space around the fillet to allow it to steam as it cooks. Place packet lengthwise along center of grill burner (so it runs the length of the burner). Cover grill and cook approximately 5 to 8 minutes, depending on thickness of fillet. Remove packet from grill and allow to continue cooking off the heat for about 5 minutes. Serve with lemon, butter, wine sauce spooned over top.