Next time you take out a sockeye filet with intentions of grilling it in the same old way, consider poaching it in pinot noir. Besides the fish, you’ll need butter, water, freshly-squeezed lemon juice, black pepper, kosher salt, and wine.
Naturally, you’ll want to pour yourself and your dinner guests a glass of the same vintage of pinot noir that you used to poach the sockeye. I like to serve this over a bed of kale salad with blueberries glazed in fireweed honey on the side.
This recipe is simple, but it will cause your dinner guests to be in awe of your culinary skills even if your normal kitchen efforts have failed to dazzle.
Feel free to contact us for further suggestions concerning seafood preparation methods. We love talking fish here at Tanner’s almost as much as we love a perfectly crafted sockeye salmon dinner.