Salmon with Cantaloupe and Fried Shallots
John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked up at his local supermarket. The magic is in the play of textures and flavors: The salmon skin and shallots—both potato-chip crisp— are wonderful with the tender, flaky fish and sweet pieces of melon. Best New Chef 2010: John Shields More Easy Recipes from the 2010 Class of Best New Chefs
The vinaigrette and fried shallots can be kept at room temperature for up to 4 hours.
Viognier, a white grape variety originally from France's Rhône Valley, produces ripe, luscious wines when grown in Southern California: Those qualities make it ideal for rich fish with fruit salsa or accompaniments like cantaloupe.