- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 small leek, white and tender green, coarsely chopped
- 2 cups Chardonnay
- 1/2 cup coarsely chopped parley stems
- 1 tablespoon fennel seeds, crushed
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon peppercorns, cracked
- 1 bay leaf
- Four 6-ounce skinless salmon fillets
- Warm Potato Salad with Gamay Noir Vinaigrette
- Basil leaves (optional)
How to make this recipe
In a large skillet, combine the onion, carrot, celery, leek, Chardonnay, parsley, fennel and coriander seeds, peppercorns, bay leaf and 3 cups of water and bring to a boil. Cover and simmer over low heat until the vegetables are tender, about 20 minutes. Strain the court bouillon into a heatproof bowl, pressing on the solids.
Wipe out the skillets. Add the court bouillon, bring to a simmer and season with salt. Add the salmon and cook over moderately low heat until almost opaque throughout, 6 to 8 minutes.
Meanwhile, layer the potato salad on 4 plates and garnish with basil leaves. Set a salmon fillet on each salad, spoon some of the vinaigrette on top and serve.
Cameron Winery's Reserve Willamette Valley Chardonnay tastes of Red Delicious apples, hazelnuts and creamy oak. Although it's a more substantial wine than normally paired with salmon, it works here because of the gutsy flavors in the vinaigrette.