Kelly Wearstler loves Los Angeles caterer Lulu Powers and often hires her to prepare inventive, healthy food for events, like this citrusy tart-sweet salmon. Powers pairs it with a pilaf, a riff on a recipe she learned from her husband's Armenian family. Her book, Lulu Powers Food to Flowers: Simple, Stylish Food for Easy Entertaining, comes out next April. More Salmon RecipesEntertaining Tips from F&W Editors
Tart and lightly sweet, this glazed salmon will go best with a white that has good acidity and its own touch of sweetness. New Zealand Pinot Gris—the same grape as Pinot Grigio—tends to be made in that style, and the current vintage, 2008, is a fine one.