Delicate fillets of Atlantic Salmon, gently poached, with a white wine, sweet chili and thyme cream sauce.

Recipe from Chef Daamian Simmons – The Reefs

Chef Daamian Simmons putting the finishing touches on the Poached Salmon dish as host Chef Peter Jovetic looks on.

1 large shallot
2 tbsp garlic, chopped
4 fl oz. white zinfandel wine
4 – 3 oz. portions Atlantic salmon fillets
4 sprigs fresh thyme
1 cup heavy cream
1/4 cup sweet chili sauce
1/4 cup cup chopped chives
1 tbsp. butter
Salt and pepper, to taste

Heat 1 tbsp. butter in a large saucepan. Add onions and garlic, and sweat until onions are translucent. Add the white wine and fresh thyme and cook until mixture is reduced by half.

Season the salmon fillets with salt and pepper on both sides and add to the pan with the reduced wine mixture. Add heavy cream and reduce heat to a simmer. Cover pan and cook fillets 3 minutes on each side. Add the sweet chili sauce and reduce for 1 minute.

Remove the salmon fillets and continue to reduce the sauce for about 1 minute. Whisk in 1 tbsp. butter and then pour the sauce over salmon. Garnish with chopped chives.

Gosling’s Wine of the Week
Gosling’s have chosen Woodbridge White Zinfandel 2012 from California to pair with Chef Daamian’s salmon. The wine is bright and crisp with hints of citrus and juicy red fruit. The flavours come alive with watermelon and floral notes. It’s an enjoyable, versatile wine.

The retail price is $22.25 and it’s available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on June 3rd, 2014

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