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Chardonnay-Poached Salmon With Gamay Noir Vinaigrette


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1 onion, coarsely chopped

1 carrot, coarsely chopped

1 celery rib, coarsely chopped

1 small leek, white and tender green, coarsely chopped

2 cups Chardonnay

1/2 cup coarsely chopped parley stems

1 tablespoon fennel seeds, crushed

1 teaspoon coriander seeds, crushed

1 teaspoon peppercorns, cracked

1 bay leaf


Four 6-ounce skinless salmon fillets

Warm Potato Salad with Gamay Noir Vinaigrette

Basil leaves (optional)

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