Salmon with Grape Riesling Sauce

A great pasta dish for any occasion:

Sprinkle salmon with juice of one lemon and marinate for half an hour with the lid closed.

In the meantime, remove the peel from the onion, finely dice. Clean and rinse the leek.

Chop about 10 cm of the white part of the leek, cut in half lengthwise, cut into very fine strips and set aside. Cut remaining leek into rings. Make onion, leek rings, bay leaves, peppercorns and a quarter l of wine open for 10-12 min until liquid is reduced to half. Strain wine broth and set aside. Rinse grapes, skin, cut in half and remove seeds.

Heat butter or light butter in a heavy frying pan, dry salmon, season with salt and sear on both sides for 5 minutes. Extinguish with the remaining Riesling and let sit for 2-3 min. at low temperature.

Arrange salmon on plates. Add wine broth, leek strips and grapes to frying pan, bring to a boil once and carefully stir in sour cream over low heat. Pour grape-riesling sauce around salmon, garnish with parsley.

The salmon looks especially good in a bed of wide ribbon noodles.

But also young potatoes round off its delicate taste.

Marinating time: 30 min.

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