Pinot Noir Poached Salmon

• 2 salmon steaks, approximately 1-inch thick
• 1/2 lemon, juice of
• coarse kosher salt
• fresh coarse ground black pepper
• 1 cup pinot noir wine
• 1 cup water
• 1 -2 tablespoon butter

1. Wash salmon and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper.
2. In a skillet or frying pan that is 2-inches deep, add wine and water; bring to a simmer. Reduce heat to low.
3. Add salmon in a single layer. Cover and simmer approximately 8 to 12 minutes, or until a meat thermometer reaches 140u0b0F.
4. Carefully remove salmon from pan and transfer onto individual serving plates.
5. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the salmon just before serving.

salmon, lemon, coarse kosher salt, ground black pepper, noir wine, water, butter

Taken from www.food.com/recipe/pinot-noir-poached-salmon-287756 (may not work)