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Salmon Poached in Chardonnay



  • 2 cups Bogle Chardonnay
  • 2 cups water
  • 2 tablespoons rice, sherry, or white wine vinegar
  • 1 teaspoon salt
  • 10 peppercorns
  • 10 coriander seeds
  • 2 whole cloves
  • 2 bay leaves
  • 2 cloves garlic
  • Several springs fresh tarragon or ½ teaspoon dried

Lemon-Tarragon Vinaigrette

  • 1 teaspoon minced or grated lemon or lime zest
  • ½ teaspoon salt
  • ¼ cup freshly squeezed lemon juice
  • ½ cup extra virgin olive oil
  • ½ teaspoon minced fresh or crumbled dried tarragon
  • ½ teaspoon Dijon Mustard, if desired

Cooking Instructions


  • Place above ingredients in a deep skillet or casserole large enough to hold the fish in a single layer. Bring to a boil, uncovered, over high heat. Reduce and simmer for 5 minutes. Place gently in the poaching liquid, 1½ to 2 pounds salmon. Cover the pan and adjust the heat so that the liquid is gently simmering. Check fish after cooking for 8 minutes. Remove the pan from the stovetop and let the fish sit for about 10 minutes. Remove from liquid and place in refrigerator to cool.

Lemon-Tarragon Vinaigrette

  • Mix the zest, salt, and juice briefly with a blender, food processor, or wire wisk by hand. Slowly add the oil in a stream (drop by drop if whisking) until emulsified. Add the remaining oil faster, but still in a stream. Adjust salt to taste and add more oil if needed. Add the tarragon. Let mixture sit overnight to develop flavor.
  • If adding the Dijon mustard for more flavor, reduce the salt to ¼ teaspoon.