Chardonnay Poached Salmon with Herbed Aioli

The poached salmon is great for a light, healthy lunch or a simple early evening dinner while enjoying the sunset. The simple preparation makes this a great dish to make for a crowd since it can be done the day before, allowing you to mingle with your guests. Serve this with a simple side salad and some crusty bread or to make it a more complete meal, add a side of green beans and some roasted potatoes.

– Harry Wetzel IV, Assistant Winemaker/Family Partner

4 skin-on salmon fillets (4 to 5 oz. each and about an inch thick)
2 1/2 cups AVV Estate Chardonnay
2 1/2 cups water
4 bunches tarragon, divided (approximately 1 cup, loosely packed)
1 bay leaf
1 tsp salt
6 peppercorns

1 large bunch chives
1 shallot, peeled and quartered or half a small peeled red onion
3/4 cup flat leaf parsley
1/2 lemon, juiced
1 cup mayonnaise
2 tbsp Dijon mustard

Mix water, wine, half the tarragon, bay leaf, salt and peppercorns in a medium skillet. Bring to a simmer. Add the salmon fillets (add additional hot water to cover fillets if necessary). Cover skillet and poach the fillets (do not boil the liquid) for approximately 8 minutes or until cooked through. Remove salmon from pan and allow to cool, then remove the skin. Chill the salmon for at least 4 hours and up to 1 day.

Meantime, add the rest of the tarragon as well as the remaining ingredients to a blender or food processor and blend until smooth and homogenous, pausing to scrape the sides of the container if necessary. Season to taste with additional lemon juice and salt and pepper. To serve, put a spoonful of the aioli on a plate and top with a salmon fillet. Garnish with additional tarragon sprigs if desired.

Serves 4