Olive Oil Poached Salmon with Chardonnay

Wine Pairing:  2009 St. Francis Behler Chardonnay, California, $26


  • 4 11/2 to 2 inch thick pieces of Salmon, skin removed
  • 2 to 3 quarts of olive oil, or enough to submerge the salmon
  • Salt and white pepper
  • 1 bunch leeks
  • 3 tablespoons unsalted butter
  • 1 cup dry white wine
  • ½ cup crème fraiche
  • 1 bunch fresh chives, thinly sliced



Remove the top green portion and the root from the leeks. Slice the leeks in half lengthwise then thinly slice them crosswise, into half-round shapes. Place the leeks in a deep bowl and fill with water, stirring the leeks to remove all of the dirt. Remove the leeks from the water with a strainer avoiding the dirt which has settled on the bottom. Place the leeks in a sauté pan with 3 tablespoons of butter, 1 cup of white wine, and salt and white pepper to taste. Cook on low heat until wine has evaporated and leeks are soft, about 25-30 minutes. Keep warm until ready to serve.

Chive Crème Fraiche

Place ½ cup of crème fraiche in a bowl with the sliced chives and salt and white pepper to taste, mix until well combined.


Pour olive oil into a high sided sauté pan and heat to 150˚F. Season both sides of salmon filets with salt and white pepper. Using a slotted spatula place the seasoned salmon in the hot oil, being sure that the salmon is completely submerged in the oil. Cook the salmon about 8 to 10 minutes for medium to medium-well doneness. Using a slotted spatula remove the salmon and drain on a paper towel

Divide the leeks evenly onto four plates, place the salmon on top of each, add a spoonful of chive crème fraiche on top. To further enhance the dish, a dollop of American Sturgeon or Osetra Caviar adds a nice bit of saltiness as well as a wonderful color for presentation.

Recipe courtesy of St. Francis Winery & Vineyards

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