with Remoulade
Yield: 6 servings
Prep Time: 45 minutes
Cook Time: 10-15 minutes
Wine Suggestion: Columbia Valley Pinot Gris, Horse Heaven Vineyard Sauvignon Blanc
6- 6 oz portions of Copper River King Salmon fillet
1 leek
1 small onion
1 small carrot, peeled
2 sprigs of parsley
1 lemon, cut in half
6 black peppercorns
2 cups Chateau Ste. Michelle Chardonnay
Place all the ingredients except ½ the lemon and salmon in a large sauce pan, and fill with water to 4 inches deep. Bring to a boil, then simmer for 30 minutes. Remove all the vegetables, lemon, parsley and black peppercorns. Return to a simmer, then add the salmon and simmer gently for about 8-10 minutes, depending on thickness. Remove from the liquid, and pat with a paper towel to remove some of the excess liquid. Place on the serving plate and drizzle some lemon juice on the fish, then top with some of the remoulade. Garnish with fresh seasonal greens.
2 cups fresh mixed salad greens
1 cup prepared mayonnaise
1 ½ Tbsp chopped capers
2 Tbsp minced red onions
3 Tbsp chopped Italian parsley
1 Tbsp chopped tarragon
1-2 tsp lemon juice
1 Tbsp Dijon mustard
1 tsp grated yellow onion with juice
salt and white pepper to taste
2 Tbsp chopped dill pickle (optional)
Mix all the ingredients in a small bowl, adjust seasonings, and refrigerate until ready to use.
