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Yield: 4 servings
4 - 5oz salmon filets (no bones)
2 bunches fresh asparagus (pre blanched)
3 tablespoons golden sultanas (pre soaked)
1 tablespoon capers
15ml Croc Crossing Chardonnay
20ml white wine vinegar
1 teaspoon Dijon mustard
6 tablespoons grape seed oil
1 tablespoon chives
salt and pepper to taste
To make the dressing whisk together white wine vinegar and mustard in a small bowl. Slowly add grape seed oil, chives and salt and pepper to taste.
Warm a non stick saute pan over medium heat. Add oil and place salmon filets into pan with skin side down. Cook for 6 minutes and turn salmon over and cook for one minute more. Remove from heat. Blanch asparagus in a pot of boiling salted water. Remove asparagus from water and immediately place in ice water to stop the cooking. Drain asparagus and 1 tablespoon of dressing mixture and salt and pepper to taste. Add golden sultanas, capers and Croc Crossing Chardonnay to the saute pan, warm slowly and add the dressing,
reserving one tablespoon for the salad. Do not allow the mixture to boil. To serve place a salmon filet on top of some asparagus and top with warm sultana dressing.