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Title: Salmon with Parmesan Potatoes & Riesling Sauce
Categories: Seafood Salmon
Yield: 4 Servings
| 2 | c | Riesling wine; medium dry |
| 1 | c | Clam juice; or fish stock |
| 2/3 | c | Shallot; chopped |
| 1/4 | c | White wine vinegar |
| 1 | ts | Sugar |
| 1 | c | Whipping cream |
| 1 | lb | Red potatoes; small |
| Halved | ||
| 3 | tb | Olive oil |
| 1 | lg | Red onion; thinly sliced |
| 2 | tb | Gherkins; chopped |
| 2 | tb | Capers; drained |
| 2 | tb | Butter; 1/2 inch pieces |
Combine first 5 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1 3/4 cups, stirring occasionally, about 40 minutes. Strain into heavy small saucepan. Add cream and simmer until reduced to 1 cup, about 25 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook potatoes in pot of boiling salted water until just tender, about 12 minutes. Drain well. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add potatoes and onion; saute until onion is golden brown, about 10 minutes. Add gherkins and capers; saute 2 minutes. Remove from heat. Mix in cheese. Season to taste with salt and pepper. Meanwhile, heat remaining 1 tablespoons olive oil in large nonstick skillet over medium high heat. Sprinkle salmon fillets with salt and pepper. Add salmon to skillet and cook until just opaque in center about 3 minutes per side. Bring sauce to simmer. Add butter and whisk until melted and smooth. Spoon potatoes into cent of 4 plates. Top with salmon. Spoon sauce around.
Recipe by: Bon Appetit March 1999