Like Kimmy Gibbler popping in to offer some unsolicited comedic relief, summer is knocking on the door. (If you live in Dallas, like us, it’s here, and then we get what feels like one month of bulking weather, then it’s back again.) Anyway, it’s time to put away the carbs, dust off our self-control we shoved under a mattress and try to eat a little leaner.
People always tell us, ‘why would YOU need to be on a diet? You already look AMAZING!” Actually, no one says that. Ever, but I’m sure some anorexic somewhere hears it. But the gay struggle, along with equal rights, finding just the right amount of power clashing, and avoiding Indiana, is looking decent next to your hot friends at the pool, beach, shirtless-Deborah Cox-concert, etc…
While our personal trainers prefer we eat boiled chicken breasts seasoned with nothing but a dash of self-hatred, we opted to continue our partnership with Lost Oak Winery and poach this salmon in one of their delicious whites. Considering we’re actively dreaming about various forms of fried chicken, we feel confident in putting this fish in the ‘healthy’ category.
serves 4 to 6
- 1 ½ to 2 pounds salmon filet, skin removed
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ cup dry white wine (we used Vintage Lane Willow White)
- 2 tablespoons fresh squeezed lemon juice
- 2 cloves garlic, minced
- 2 tablespoons shallots, diced
- 1 teaspoon dried tarragon
- 1 or 2 tablespoons fresh chives, chopped, optional
Preheat oven to 425 degrees.
Place salmon in a shallow baking dish, such as a 13×9. You may need to cut your filet to get it to all lay in a flat, single layer. Drizzle olive oil over fish and season with salt and pepper.
In a separate bowl, combine all remaining ingredients except chives and mix well. Pour over salmon. Place on center rack of preheated oven and bake for 15-20 minutes or until salmon is cooked to desired doneness and flakes easily with a fork.
Garnish with chives and serve.