We turn to lighter fare in the spring and summer months, and this salad matches well with Sauvignon Blanc or Pinot Gris/Pinot Grigio, as well as fruit-forward Chardonnay. This recipe makes 4 servings.
POACHED SALMON SALAD WITH MUSTARD VINAIGRETTE
* 3 cups water
* 2 cups dry white wine
* 4 sprigs tarragon, leaves removed, coarsely chopped, stems reserved
* 2 bay leaves
* 1 lemon, sliced
* 1 teaspoon whole peppercorns
* 4 salmon fillets, about 6-oz. each, skinned
* 1/4 cup Dijon mustard
* 3 tablespoons white wine vinegar
* 3/4 cup olive oil
* 4 shallots, chopped
* 4 cups mixed greens
* 1/4 teaspoon salt
* Freshly ground pepper
1. Combine water and wine in a Dutch oven or skillet. Add tarragon stems, bay leaves, lemon and peppercorns. Heat to a boil over high heat; reduce heat to medium. Cook 15-20 minutes. Reduce heat to a simmer. Add salmon. Cover; simmer 10 minutes. Turn off the heat. Allow the salmon to cool in the pan. Drain on paper towels. Wrap in plastic wrap; refrigerate until ready to serve.
2. Combine the mustard and vinegar in a small bowl; gradually whisk in the olive oil. Stir in the shallot and tarragon leaves. Toss the mixed greens and season with salt and pepper in a large bowl; drizzle with a little of the vinaigrette. Toss.
3. Arrange the greens on four plates. Top each with a salmon fillet. Spoon some of the mustard vinaigrette over the fish. Garnish with additional sprigs of tarragon.