Roasted Salmon

Family Favourites

I invented this for my mum's birthday this year. We eat a lot of salmon, so we wanted a recipe that made salmon special again. This certainly does. The bone broth offers a richness and depth that was surprisingly satisfying.

Ingredients:

• 1.5 lb of fresh salmon (filleted and scaled)
• 2 - 3 tbs of chopped fresh dill
• 1 tsp of dry dill
• 1.5 cups of champagne
• 1.5 cups of fresh orange juice
• 1 cup of bone broth
• 2 tbsp of capers
• 3/4 tsp of salt
• Juice of half a lemon

Steps:

1. Combine the champagne, broth, salt, capers, dill and orange juice in a large flat bottomed pan
2. Bring to a boil and then turn down to a low heat
3. Allow to simmer for 3 - 5 minutes - so that the alcohol has time to burn off and the flavors to combine and mellow.
4. Add the salmon, skin facing up (so that it doesn't stick to the pan)
5. Poach salmon for 10 minutes or until tender.
6. Remove from the heat and serve
7. NOTE:
8. Take care not to over cook or this delicate flakey fish might become dense and almost rubbery.