Irish Poached Salmon with Watercress Sauce Paired With Pinot Noir

 This recipe and wine pairing can be found in Murder Before The Bell

Irish Poached Salmon with Watercress Sauce Paired With Pinot Noir

This dish is a favorite of both Rick and Erin. Rick likes to serve it cold with the pinkness of the salmon highlighted by the green watercress sauce. It's the perfect dish to take to a picnic or a potluck. An Armitage Pinot Noir goes well with this dish because it has a light nose and allows for the flavor of the salmon to dominate.

 Serves 4

2 pound piece salmon fillet

4 ounces wine

water

fresh ground black pepper

Put the salmon into a pan, season with pepper and pour the wine over. Add water to cover the salmon. Bring to a boil, cover the pan and turn off the heat Leave until the salmon is cold and it will be perfectly cooked.

If you want your salmon warm, then simmer for 5 minutes or so and allow it to cool enough to handle and then divide into four portions.

Watercress Sauce

1 large bunch of watercress
5 ounces sour cream
ground black pepper
lemon juice to taste

Blend the watercress and cream together. Season with pepper and lemon juice to taste. You could substitute eight ounces blanched spinach to get the same green color. This sauce can be served cold or warm. However, don't allow the sauce to boil as the cream will curdle.

Enjoy this dish with a glass of Armitage Pinot Noir.