Poached Filet of Salmon with Chardonnay & Lemon paired with an Oaky Chardonnay

4 large salmon fillets
2/3 cup fresh lemon juice
1 cup Chardonnay
2 tablespoons minced parsley
salt and fresh pepper to taste

In a large skillet over medium-high heat, bring lemon juice and Chardonnay to a boil. Lower heat to medium. Add salmon and cover skillet. Make sure there is enough liquid to either submerge the fish or just barely cover it. Add a dash of salt and fresh pepper.

Poach salmon until it flakes when pressed with a fork (5 to 8 minutes) or until the fish is opaque in color. Remove from poaching liquid and serve immediately, sprinkled with parsley.

Cooking Tip:
Here is a tip for poaching salmon: try a quick sauté of the filet which will add color and taste, then poach gently in the lemon and Chardonnay liquid.