Rosé- Poached Salmon and Plums
Makes: 4 Start to Finish: 20 mins
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.