Poached Salmon Salad
The salmon can be refrigerated, covered, for up to 1 day. Bring to room temperature before proceeding.
Spring is not the time for weighty, ceremonious wines but rather for wines that mirror the freshness and liveliness of the season's foods. Chef Paul Bertolli found a perfect match for the salmon salad in a Monte Volpe Pinot Bianco from Mendocino County. Its fine balance of bright fruit and acid with undertones of mineral and citrus provides the right foil for the salmon and its garnishes. In seeking other alternatives, avoid "big" whites or those with prominent woody aromas. Try Rosé Champagne, Italian Prosecco or another dry, lean sparkling wine.