Pink wine. Pink fish. This collaboration needed to happen. The idea for a rosé-poached salmon came to me a few weeks ago and I just knew I needed to make it before summer came to an end. Here we are at the brink of fall and I’m dishing out one last summer recipe. And it’s a good one, y’all.
This recipe is paleo (as long as you consider wine to be paleo), gluten free, dairy free, and fairly low carb! Best of all, it only takes 25 minutes to make from start to finish.
This recipe is SO easy to make and yields the most tender, delicious salmon ever. Have you ever poached salmon? To be honest, I hadn’t either until recently. I know! I know. I have eaten poached salmon a few times at restaurants and found it kind of bland, so I never tried cooking it myself.
Well, I can’t believe I waited so long. Poaching is my new favorite salmon-cooking method. The meat turns out so tender. It’s buttery soft. And the lack of flavor that I previously encountered was just the cook’s fault. It just depends on what you poach the fillets in. White wine-poaching is pretty common for salmon. But I had never seen or heard of a rosé-poached salmon. Why?? Pink and pink, people. It was fate.
Now, this recipe isn’t all about the salmon. This peach tomato basil salad is the perfect pairing because it is light, refreshing, and the perfect contrast to the poached salmon. And it is SO good. I love the flavors in this salad.
Just a side note, this salad does not keep well at all. You can keep it at room temperature for a few hours, but I wouldn’t recommend refrigerating it and/or eating as leftovers. The olive oil will solidify into strange droplets and the peaches will get mushy. That being said, the salmon itself is wonderful as leftovers! Chilled poached salmon is a classic! I love it over a big salad for lunch.
- 4 ripe peaches, chopped
- 2 cups cherry tomatoes, halved
- 1 cup basil leaves, chopped
- 1 Tbsp white balsamic vinegar
- 1 Tbsp extra virgin olive oil
- ⅛ tsp sea salt
- 4 salmon fillets (about 6oz/170g each)
- 2 cups dry rosé
- ¼ cup water
- 2 shallots, sliced
- 1 lemon, sliced
- 2 cloves garlic, sliced
- 1 Tbsp butter, ghee, or avocado oil
- 2 tsp sea salt
- ¼ tsp freshly ground white pepper
- Place peaches, tomatoes, and basil in a large bowl.
- Drizzle vinegar and olive oil over the top. Sprinkle with salt. Using a silicon spatula, toss very gently to combine.
- Remove salmon fillets from the refrigerator 30 minutes before cooking.
- Add rosé, water, shallots, lemon, garlic, butter, sea salt, and pepper to a large skillet.
- Bring to a boil over medium-high heat.
- Reduce to 180ºF (82ºC) or just below a simmer.
- Gently slip salmon fillets into the liquid, making sure no lemon slices are beneath them.
- Cook at 180ºF (82ºC) or just below a simmer for 8-10 minutes. Cooking time will depend on the thickness of your fillets. For this recipe I recommend using a thermometer, but if you don't have one just make sure to keep it just below a simmer. You should still see a few bubbles rising from under the fillets, but not too many. This should be around a low/medium-low setting on your range.
- During the cooking process, baste any portion of the fillets that is not covered by the liquid by spooning some liquid over the tops. This will help ensure the tops are cooked through.
- After 8-10 minutes, carefully remove the fillets with a long spatula.
- Serve warm with the peach tomato basil salad.
Did you like the recipe? Let me know in the comments section below!