Frank's Recipes! Salmon Poached in White Wine

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Salmon Poached in White Wine

( This is a cold dish )

3 cups white zinfendel wine
1 1/2 cups water
2 red onion, cut into 1/2-inch-thick rounds
2 teaspoons multicolored peppercorns
2 teaspoons salt
8 salmon steaks (1 inch to 1 1/2 inch inch thick)

1 12-ounce jar sweet gherkin pickles, coarsely chopped
1/2 cup chopped fresh parsley
1 tsp horseradish

Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.

Mix pickles, horseradish and parsley in bowl. Serve fish with pickle mixture.

Serve this dish with a cold fruit soup, and a nice cesar salad. The is great on a hot summer day, serve on the porch, with a tall glass of Ice tea or lemonade. Jello for dessert.