I love my Roasted Salmon with Pernod Sauce because it’s truly a plat unique (a one-dish meal)—the recipe has carrots, pearl onions, and potatoes, so you’re set with the veggies and sides. All you have to deal with this the first and final courses. I’ve got you covered!
Butterhead Lettuce with Walnuts and Comté, page 44 of the Bonne Femme Cookbook
Roasted Salmon with Pernod Sauce
Wine Pairing: This menu begs for an Oregon Pinot Noir, a shoo-in with salmon (especially if you use wild salmon in the recipe—and you should). And don’t worry about the wine fighting with the Pernod in the sauce—think of the Pernod as a herbal-anise flavoring, not as a competing liquor.
• Slice the cheese, toast the walnuts, wash the lettuce, and make the dressing for the salad all in advance. Refrigerate the dressing (but bring to room temperature) before serving; also keep lettuce and cheese refrigerated until ready to serve. The walnuts can stand at room temperature for up to a day.
• You can get the vegetables and sauce ready for the Roasted Salmon about an hour in advance. When it’s close to serving time, pop the salmon into the oven and reheat everything the sauce and veggies to serve.
• Make the Alsatian Apple tart up to 1 day in advance, and refrigerate it. Bring to cool room temperature to serve.Share