My search for tasty ways to prepare some frozen or fresh salmon (if you are fortunate enough to get some winter king) for this week’s column had me thinking of alternative ways than preparing it on the grill.

POACHED SALMON WITH BUERRE BLANC AND CAPER SAUCE

Serves 4

Four skinless salmon fillets (5-6 ounces each)

Be sure you remove the salmon skin before poaching, which requires a good knife and a sure hand. The delicate flavor of the fish depends on this important step. I also remove any dark flesh on the fillets before cooking. I will not eat any salmon that is not cleaned in this manner, as it is just too fishy for me. This is a step you can do the night before you plan to serve it. Just cover it with plastic wrap and store in the fridge. Beurre blanc translates from the French into “white butter” and is an ethereal combination of mild shallots and wine, reduced and then enriched with chunks of whisked-in butter. Its rich flavor requires only a small amount of the sauce to balance the silkiness of the salmon.

Ingredients:

2 tablespoons extra-virgin olive oil

2 medium shallots, very finely diced

1G cups dry white wine (divided)

H cup white wine vinegar

8 black peppercorns

1 stick cold butter, cut into tablespoons

1 tablespoon capers, drained and rinsed (optional)

H tablespoon lemon juice

Salt

Finely ground fresh black pepper

2 cups water

Directions:

In a small skillet, heat the olive oil. Add the shallots and cook over low heat until softened, about 4 minutes. Add I cup of white wine and the half cup of white wine vinegar; boil over high heat until reduced to 3-4 tablespoons, about 7 minutes.

Remove skillet from heat; whisk in butter, one piece at a time. Place skillet over medium heat if necessary to melt butter. Stir in capers; season with salt and pepper. Set aside and keep warm. I like to add a little lemon juice, about H tablespoon or so.

In a large skillet or sauté pan, combine water with remaining H cup of wine and bring to a boil.

Season the salmon fillets with salt and black pepper.

Add fillets to skillet, simmering very gently, turning once, until just cooked through, about 4 minutes per side. Remove cooked salmon with slotted spoon; pat dry with paper towels.

Serve each fillet with warm buerre blanc-caper sauce (re-warm over medium heat if necessary.)

This is wonderful paired with something as simple as pan-fried, crispy sliced potatoes, or served atop a bed of pasta.

BEEF OR MOOSE STROGANOFF

Courtesy Bon Appétit, September 1999

Serves 4

I love it when I can substitute moose for beef in recipes. Stroganoff is one of my favorite quick, but special main dish entrees to prepare.

Ingredients:

1 2H-pound piece beef or moose tenderloin, well trimmed, meat cut into 2x1xH inch strips

2 tablespoons vegetable oil

6 tablespoons (I stick) butter

G cup finely chopped shallots

1 pound small button mushrooms, thickly sliced

1 cup canned beef broth

2 tablespoons Cognac (very important! Do not leave out)

I cup creme fraiche or whipping cream, or H cup whipping cream and H cup sour cream

1 tablespoon Dijon mustard

1 tablespoon chopped fresh dill

12 ounces wide egg noodles

1 tablespoon paprika

Directions:

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.

Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in creme fraiche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.