I think opening a bottle of wine and not liking is just a terrible terrible feeling. Even if it was cheap wine - or perhaps you have open wine and can't drink it - for some reason...
This recipe provides a good way to use up a fair amount of white wine that might not be to your drinking taste (yet you don't want to pitch it).
wine poached salmon over vegetable with white wine, butter, basil sauce
2 (or double ingredients for 4 people) salmon fillets
3 ears of corn, shucked and cut off the cob
2 zucchini, shredded & drained with salt
2-3 cups white wine (about half a bottle)
assorted fresh herbs (sprig of rosemary, lemon thyme & lemon balm)
1/4 cup fresh basil, chopped
EVOO
S&P to taste
3 shallots
5 tablespoons butter
In a large saute pan, heat a little EVOO and saute 2 chopped shallots until soft. Add zucchini - stirring so it does not brown. Cook for about 10 minutes until soft, remove to serving bowls. In a separate sauté pan, heat 2 cups of wine and 1 cup water together. Add the assorted fresh herbs and one shallot, halved, bring to a light simmer. In the same pan you used for the zucchini, add about one tablespoon EVOO and 2 tablespoons butter. When hot, add corn kernels - sauté. Pour in about 1/3 cup water and cover corn for 5-6 minutes. At this time, season the salmon and place in simmering poaching wine mixture. Fish will take about 8 minutes, flip after 4 minutes.
When corn is done, remove from heat. Remove poached fish to a paper towel and discard poaching liquid. In fish pan, heat remaining cup or so of wine and 3-4 tablespoons butter - whisk together and season with S&P. Remove from heat and stir in chopped basil. Assemble bowls with zucchini, corn, fish, butter sauce and top with cherry tomatoes for color.
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