Salmon Salad

For whatever reason, salmon is one of the few fish of which I never tire.  Smoked served with cream cheese on toasted bagels, poached in wine, salt-baked, or even raw and cured as gravlax, I love salmon.  Here is one of my favorite no-nonsense preparations for salmon which can be served at lunch, as a main course, or as a sandwich filling, or even to top of Persian cucumbers as an appetizer with drinks.

Ingredients:

1 pound of fresh salmon

½ cup dry white wine

½ cup water

¼ cup chopped scallions

1/3 cup finely chopped fennel

2 Tablespoons chopped fresh Italian parsley

2 Tablespoons chopped fresh dill

2 Tablespoons finely chopped red peppers

¼ cup mayonnaise, preferably homemade, more if needed

1 Tablespoon fresh lemon juice

2 teaspoons freshly grated lemon rind

Pinch of sea salt and freshly ground pepper

Cooking instructions:

1.       Cook salmon in a skillet with white wine and water, covered, over a medium heat for approximately 10-12 minutes (depending on the thickness of the fish) until it flakes easily or reaches 140⁰ F.  Allow to rest for 15 minutes then flake with a fork.

2.       In a large bowl, combine the cooked salmon and the rest of the other ingredients.

3.       Mix well, cover with plastic and allow to rest in the refrigerator for 30 minutes before serving.

Wine Recommendations: Sauvignon Blanc, Gavi, Pinot Blanc, Muscadet, Chenin Blanc (a good Savennière would be a good choice for a special occasion as it is expensive!) or any dry, light rosé

Serves: 4