Parchment wrapped, ginger, fennel & Viognier-Roussanne Salmon

Serves 4 as main course

4, 4 oz. fresh Salmon Fillets (skinless/boneless)
4, 8" - 10" square sheets of parchment paper (available on the plastic wrap and foil aisle)
3 T Extra Virgin Olive oil
1 Medium fresh fennel bulb, fronds removed, thinly sliced
1 Medium sweet, white onion, cut in half, sliced thin
½ ea. Red, Yellow and Orange bell pepper, sliced thin
2T peeled, grated, fresh ginger (do not use jarred ginger)
1t fennel or anise seeds
1 t honey
½ cup white wine (Narrow Gate Viognier-Roussanne) for deglazing the pan
Sea Salt and fresh ground pepper to taste

In a stainless steel bottom sauté pan (do not use "non-stick") set on Med high heat, add olive oil, heat olive oil
and add fennel, onion, bell peppers, fennel or anise seed & cook through about 15 minutes, until light brown bits
begin to form and stick to the bottom of the pan. When all begins to soften & brown add ½ cup Viognier Roussanne
(or other aromatic white wine) and scrape up browned bits on bottom of pan, cook until wine is reduced and almost
fully cooked off. Remove from heat and stir in fresh ginger & honey, sprinkle with sea salt & fresh ground pepper
to taste.

Lay salmon fillet in middle of parchment paper, sprinkle lightly w/sea salt.

Top each fillet with 1/3 - ½ cup of vegetables. Pull up opposite sides of parchment until the sides touch evenly;
make a double 1" fold so the salmon is encapsulated in the parchment. Twist both open-ended sides of parchment
tight, so it looks like a giant candy wrapper. Place parchment wrapped Salmon on a cookie sheet and either bake
in a pre-heated 400 degree oven for 15 minutes or in a barbeque, setting the baking pan right on top of the grate.

Make Ahead: Sautéed topping can be made 2 days ahead and stored in an airtight container. Fully assembled,
parchment wrapped fish can be made 24 hours in advance and removed from refrigeration 30 minutes before
cooking

Variations: Any good quality fish can be used. Also, you can add shrimp w/shell, whole clams and mussels. Make
appetizer size using smaller pieces. I like to serve this with herbed basmati rice or roasted herbed potatoes in foil.

Parchment: There are many on-line parchment wrapping techniques with complete step-by-step instructions that
you can research and try. I've provided the simplest.

Narrow Gate Vineyards & Winery - 4282 Pleasant Valley Road - Placerville, CA - 95667 - 530.644.6201