April is National Brunch Month
Seafood makes wonderful brunch fare—and not just as smoked salmon, love it though we do. Most of these dishes are just as easy as typical brunch food, and just as dazzling (if not more!)
Wine-Poached Salmon with Peppers and Leeks
Poaching fish in the oven guarantees evenly cooked, super moist, delicious results. Start off on the stove top to sauté the aromatics and get things bubbling, then pop the skillet into the oven to finish cooking. Using parchment paper as the “lid” (known as a cartouche) allows just enough of the poaching liquid to evaporate, leaving you with a concentrated sauce base, to which butter is added for silky richness.
