Who says easy weeknight cooking can’t feel fancy? Use a splash of rosé to poach flaky salmon fillets with earthy root veggies, then split the rest of the bottle over dinner.
What You Get
Wild salmon (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 Servings
25 minutes active
30 minutes active
Chop ¼ cup dill, including a bit of the stems. Trim, core, and slice the fennel. Chop ½ cup spring onions. Chop 1 clove of garlic. In a bowl, combine ¾ cup rosé with the juice of ½ orange. Cut the remaining orange half into 3 slices. Remove the salmon from the packaging, cut it into 3 pieces, pat dry with paper towels, and season on both sides with salt and pepper.
In a large sauté pan or skillet (with a lid) over medium heat, melt 1 tablespoon butter. Stir in the fennel and spring onions. Season with salt and cook until softened, about 8 minutes. Add the garlic and cook until fragrant, 30 seconds.
Pour the orange juice-rosé mixture into the pan. Bring to a simmer. Set the salmon on top of the sautéed veggies. Top each piece of salmon with an orange slice. Cover, turn down the heat to medium-low, and cook until the salmon is firm, 8 to 10 minutes, depending on the thickness of the fish.
Meanwhile, in a saucepan (with a lid) over medium heat, melt 2 tablespoons butter with ¼ cup water, half of the dill, and ½ teaspoon salt. Once bubbling, add the potatoes. Cover, turn down the heat, and simmer until warmed through, 4 minutes. Remove the lid, and continue to cook until the liquid has mostly evaporated, 2 to 3 minutes more.
Divide the veggies, salmon, and potatoes between plates. Sprinkle with the remaining dill and serve warm, with the rest of the rosé for drinking.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.