Poached Salmon Salad
If you find spring onions, fresh fava beans, sugar snap peas or young string beans, by all means use them in this salad. If pink beets are unavailable, use red beets but dress them separately so that they won't discolor the other vegetables.Plus: More Seafood Recipes and Tips
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.