Lighter Fare for Warm Weather

    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.



* 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.

Posted in Food and Wine Pairings/Recipes
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