Merry Edwards Wines

Poached Salmon with Lemon Caper Cream Sauce, Asparagus and Basmati Rice — Listed Below these fields

Poached Salmon with Lemon Caper Cream Sauce, Asparagus and Basmati Rice

Pairs Well With


1 pound salmon filets
½ cup white wine
Minced garlic to taste
Zest of 1 lemon
Salt and pepper to taste
Lemon Caper Cream Sauce (recipe below)
Asparagus (directions below)
1 to 2 tablespoons olive oil
Salt, pepper, lemon juice, thyme to taste for asparagus
Basmati rice


Make Lemon Caper Cream Sauce and set aside.

Cook asparagus in 400°F oven on a baking sheet sprayed with olive oil. Drizzle a mild olive oil on asparagus and add salt, pepper, lemon juice and thyme to taste. Bake for about 10 minutes, just until you can get a fork through the asparagus.

To make salmon, pour white wine into a nonstick skillet. Then, add the salmon to the wine, and add enough water to the pan to almost cover the fish. Add minced garlic and the zest of one lemon on top of the salmon, along with some salt and pepper. Bring to a boil, then turn heat to low, cover and simmer for about five minutes.

To serve, place salmon fillets atop basmati rice in the center of plate and surround with a generous portion of lemon caper cream and asparagus.

Lemon Caper Cream Sauce


1 teaspoon lemon juice
2 tablespoons capers, in juice
¼ pound butter
¼ cup minced shallots
¼ cup minced garlic
¼ cup flour
1 ounce white wine
2 cups whipping cream
2 tablespoons chopped chives
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
1/8 teaspoon lemon zest
Salt and black pepper to taste
Granulated garlic to taste


In a large skillet, melt the butter on medium-high heat. Add shallots, minced garlic and capers and sauté 1 minute or until wilted. Stir in flour and blend well. Add lemon juice and wine to deglaze. Pour in whipping cream and reduce sauce over medium-high heat for 7-10 minutes or until liquid coats the back of a spoon. Be careful to prevent cream from boiling. Season with salt, black pepper and granulated garlic to taste. Add chives, rosemary, thyme and lemon zest.

One of our former tasting hosts, Amanda Kupiec, created this recipe to pair with our Olivet Lane Chardonnay. The citrusy, briny cream sauce combines with the rich, tender poached salmon to highlight the beautiful balance and enticing fruit components of our luscious 2015 Chardonnay.