Recipes

Pairs Well With

• Chardonnay

Serves 4

Ingredients

• 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions 
• 1 cup Pedroncelli Chardonnay, divided
• 2 teaspoons extra-virgin olive oil 
• 1 large shallot, minced
• 2 tablespoons lemon juice 
• 4 teaspoons capers, rinsed
• ¼ cup reduced-fat sour cream
• ¼ teaspoon salt
• 1 tablespoon chopped fresh dill

Preparation

• Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.

  Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.