Kim's pacific salmon

Yield: 4 servings

Measure Ingredient
4 eaches Pacific salmon fillets; 4 oz skinned
2 eaches Shallots; finely chopped
2 eaches Shallots; finely chopped
1 cup Fish stock
1 cup White wine
2 tablespoons Lemon juice
½ cup White wine Water
½ cup Butter
2 tablespoons Dill; finely chopped Salt and pepper


"When they're tired of B.C. salmon, they're tired of life," says Defence Minister Kim Campbell , paraphrasing 18th century British writer, Samuel Johnson. Being from Vancouver, it's not surprising that salmon is her favorite food." (Kim Campbell is one of the front runners of the Conservative leadership candidates, the winner who will be Canada's next prime minister.) Combine shallots, salmon, wine and water in frying pan large enough to hold fillets in a single layer. Cover and bring liquid to just a simmer. Poach salmon about 2 minutes per side. Remove and keep warm.

Reserve stock for sauce.

Sauce: In a saucepan, bring shallots, stock, wine and lemon juice to a boil. Cook till liquid is reduced by half. Strain. Cut butter into small cubes. whisk into mixture one piece at a time. Do not let boil.

Season with dill, salt and pepper. Serve warm. Serve with asparagus.

Source: The Toronto Sun posted by Anne MacLellan

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