Oven Poached Salmon

This dish is so easy and delicious that Mrs. Vino realized she was preparing it once a week for an 8 week period.  It’s great for busy evenings and I do it for holidays as it is virtually impossible to overcook the salmon when preparing it this way.

Make and serve with Pinot Grigio – any of them!

1 filet of salmon (about 2 lbs), skin on or off, your choice
½ c. Morovino Pinot Grigio or other white wine (could also use chicken broth)
1 lemon
1 clove of garlic crushed
2T soy sauce

Preheat the oven to 325 degrees. Thinly slice ½ the lemon. Put the wine/broth, the juice of the other half of the lemon, garlic and soy in a 9 x 12 baking dish. Put the salmon in the baking dish. If it has skin, it should be skin side down. Top the salmon with the slices of lemon. Cover with foil and put in the oven for 30 minutes. After 30 minutes remove from oven, and remove the skin. For gourmet bonus points, drizzle it with Black Truffle Oil (available at Von’s, online and at specialty food stores). Serve with a green salad and mushroom risotto.

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