Rosé- Poached Salmon and Plums

Shape (Malaysia) - - At The Market -

Makes: 4 Start to Fin­ish: 20 mins

1 ha­banero

2 ta­ble­spoons ex­tra-vir­gin olive oil

1 cup thinly sliced shal­lots Kosher salt

Freshly ground black pep­per

2 ripe but firm large plums, pit­ted and cut into 1-inch wedges

1 cup wa­ter

4 one-inch-thick skin-on bone­less salmon fil­lets (4 to 5 ounces each), scaled

1 cup dry rose Chopped chives, for serv­ing

1. Cut a 1⁄2-inch slit in the side of the chili. Heat the oil in a large saucepan over medium-low heat. Add the shal­lots, chile, and a pinch of salt and pep­per. Stir well, then cover. Cook, stir­ring oc­ca­sion­ally, un­til the shal­lots are translu­cent, about 5 min­utes.

2. Add the plums and stir well. Add the wine and bring to a sim­mer over high heat. Sea­son to taste with salt and con­tinue to sim­mer un­til the wine has re­duced by a third, about 3 min­utes. Add wa­ter and sea­son with more salt. Bring to a boil, then re­duce the heat to main­tain a steady, low sim­mer.

3. Sea­son the salmon with salt and pep­per, then place the fil­lets in the liq­uid, skin side up, in a sin­gle layer. The liq­uid should just cover the salmon skin. If it doesn’t, add a lit­tle more wa­ter.

4. Poach un­til the salmon is opaque on the out­side and barely cooked in the cen­ter, about 5 min­utes. Peel off and dis­card the salmon skin. Trans­fer the salmon to serv­ing dishes and spoon the solids and some of the liq­uid all around. (Do not eat the chili.) Gar­nish with chives and serve.

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