Salmon with Pinot Noir Mustard Sauce
  Goosecross Cellars Recipe for Pinot Noir  
½ cup Goosecross Pinot Noir
1/8 cup wildflower honey
1/8 cup mustard seed
¼ cup red wine vinegar
½ teaspoon shallot, chopped
1 teaspoon tarragon, chopped
¼ teaspoon salt
Freshly ground black pepper
1 1/2 pounds salmon (tail pieces)
1 lemon, thinly sliced
Salt & pepper to taste
1 tablespoon lemon olive oil
½ bunch argula, washed & dried
½ red bell pepper, diced

Directions :
Place wine in a small saucepan over high heat and boil until reduced by half. Remove from heat and stir until honey dissolves. Transfer into a jar with a lid or salad dressing shaker.

In a small skillet over medium heat, warm mustard seeds until they begin to pop and become fragrant. Remove from heat and add to the wine mixture. Add the vinegar, shallot, tarragon, salt and pepper. Cover and refrigerate overnight.

Preheat the oven to 450 degrees. Cut the salmon into four pieces. Place lemon slices in a baking pan and lay the salmon on top of the lemon. Season the salmon with salt & pepper. Brush with olive oil, place in oven, and roast 15 minutes. Remove from oven and allow to cool 5 minutes.

Divide the argula among four plates. Drizzle each salad with 2 tablespoons of the sauce. Arrange the salmon over the argula, top with red pepper and serve immediately.
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