On Monday, I made salmon en papillote, which is salmon cooked in a pouch of parchment paper. Having watched Alton Brown and my cooking instructor’s sous chef create salmon en papillote, I was pretty (over)confident that I create the dish. I learned the hard way not to be stingy with the parchment paper. That is another post, though. To make my dish, I used these ingredients:
- 6 oz of coho salmon
- 1/4 of a yellow onion, diced
- 3 mushrooms sliced
- 2-3 oz of a semi-dry white wine
- 1 clove of garlic, smashed but not diced
- The juice of one half of a lemon
- 1/8 teaspoon of lemon zest
I put all of the contents into a parchment pouch and baked for twenty minutes in the oven at three fifty. The result: perfectly cooked salmon, flavorful veggies, and a nice wine/lemon sauce. I toyed briefly with the idea of mixing in a few tablespoons of butter and a little heavy cream with the wine/lemon sauce, but by the time I had the thought, my wife was chowing down.
Unfortunately, I left the bottle of wine Monday night and found that it just did not taste the same the next morning. This got me thinking about the wine I use for cooking and how different varietals and styles of wine affect my cooking.
Which makes me wonder: what wines do you use to cook? How much difference do you think it makes?