Food

With holiday parties just around the corner, I thought I would place this recipe for Poached Salmon With Red Pepper Sauce:

Ingredients
SALMON
15 pounds of salmon fillets, cut into serving-size pieces
salt to taste
pepper to taste
4-1/2 cups of white wine: 1/2cup for each poaching
about 5 cups water
10 slices of lemon with peel: 2 slices for each poaching

RED PEPPER SAUCE
10 medium peppers, roasted (See instructions below for roasting pepper.))
4-1/2 cups sour cream
4-1/2cups mayonnaise
5 tablespoons chopped chives
cayenne pepper to taste
1-1/2 tablespoons paprika

ROASTED PEPPERS
red peppers (10)
olive oil

SALMON
1. Poach 3 pounds of salmon fillets at a time.
2. Season the fillets with salt and pepper.
3. Fill a poacher or steamer with ½ cup wine and 1 cup water. Follow directions for steamer as to water amount.
4. Add 2 slices of lemon to poacher/steamer.
5. Put salmon fillets in poacher/steamer. Cover and cook about 10 minutes or until the salmon flakes.
6. Refrigerate fillets overnight.
7. Serve at room temperature the day of the party.
8. Present the plattered fillets with a swirl of red pepper sauce on top of each one.

RED PEPPER SAUCE
1. Puree the roasted peppers.
2. Combine the peppers with the rest of the ingredients and mix thoroughly.
3. Refrigerate. (The sauce will keep for 24 hours.)

ROASTED RED PEPPERS
1. Broil the peppers until charred, turning the peppers as they blacken.
2. Put the peppers in a plastic bag and close the bag. Let the peppers continue to cook in the bag for 10 minutes.
3. Take the peppers from the bag and rinse under cold water. Remove the skin. Core and seed the peppers. Slice the peppers into strips.
4. Put the pepper strips into a container which has a tight cover. Pour enough olive oil to cover the peppers completely. Cover the container and refrigerate. The peppers will keep in the refrigerator for a week.

The 15 pounds of salmon will serve 40 people.

As a suggestion, serve this dish with the following wines:
Lamelson Pinot Noir Cuvee X2003 from Oregon or the Quail Creek Pinot Noir from California. These are two very nice Pinot Noir’s at different price levels. Also you can try the Trevor Jones Virgin Chardonnay 2005 from Australia (virgin meaning non-oak).