Chardonnay-Braised Salmon

1. Chardonnay Salmon

Combine all ingredients for the cooking liquid in a saucepan and bring to a gentle simmer. Season the salmon fillet with salt and carefully place it in the liquid, skin-side down. Poach for 8-10 minutes or until cooked to desired doneness. Remove and keep warm.

2. Roasted Fingerlings

Preheat the oven to 400°F (200°C). Toss fingerling potatoes with garlic powder, onion powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway through, until golden and tender.

3. Roasted Heirloom Carrots

Toss carrot sticks with olive oil, garlic powder, onion powder, salt, and pepper. Arrange on a baking sheet and roast alongside the fingerling potatoes for 20-25 minutes, until tender and caramelized.

4. Chardonnay Sauce

In a small bowl, mix cornstarch with water to form a slurry. Heat butter in a saucepan over medium heat and add white wine, Dijon mustard, salt, and white pepper. Bring to a gentle boil, then stir in the slurry. Cook until slightly thickened, about 2-3 minutes.

5. Caramelized Fennel

Heat olive oil in a skillet over medium heat and sauté fennel with salt and pepper until caramelized, about 5-7 minutes.

6. Sautée Leek

Heat olive oil in a skillet over medium heat and sauté leeks with salt and pepper until tender, about 5 minutes.

7. Garnish

Toast pistachios in a dry pan for 1-2 minutes until fragrant.

8. Plating

Arrange the roasted fingerlings, heirloom carrots, and sautéed leeks on a plate. Place the poached salmon fillet in the center and drizzle with Chardonnay sauce. Garnish with pistachio fennel and serve warm.