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Menu Ideas

• ARIEL Brut Cuvée
  • ARIEL Creamy Curried Chicken Breasts
  • Sparkling Melon with Strawberries
• ARIEL Blanc
  • Nectarines with ARIEL Blanc Sabayon
  • Teriyaki Snapper with Sunomono Salad
• ARIEL Chardonnay
  • ARIEL Creamy Curried Chicken Breasts
  • Champagne Poached Salmon Fillets
  • Risi Bisi Mev
  • Sautéed Chicken
  • Summer Fruit Compote
• ARIEL White Zinfandel
  • Cinnamon Apple Frozen Yogurt
• ARIEL Merlot
  • Petite Coq au Vin
• ARIEL Cabernet Sauvignon
  • Italian Beef Stew with Polenta
  • Mushroom Barley Soup
  • Texas Chili

Champagne Poached Salmon fillets

Serves 4

Ingredients

Salmon

• 1½ Cups ARIEL Brut Cuvée
• 1 tsp. dried tarragon
• 2 cloves garlic, crushed
• 10 peppercorns
• 4 four-ounce salmon fillets
• 1 Tbsp. arrowroot mixed with 2 Tbsp. ARIEL Brut Cuvée (slurry)

Side dish

• 3 cups cooked long grain rice, hot
• 3 cups chopped arugula or mustard greens, uncooked
• 2 Roma tomatoes, seeded and chopped
• ¼ tsp. salt
• ¼ tsp. freshly ground pepper

Garnish

• 1 Tbsp. chopped fresh tarragon or parsley
• 4 cups lightly steamed broccoli, sprinkled with freshly squeezed lemon juice

To Prepare

Bring the ARIEL, tarragon, garlic and peppercorns to a boil in a small saucepan. Cover and allow to simmer for 5 minutes. Strain into a large-sided skillet. Lay the salmon fillets into the poaching liquid, skin-side down. Spoon the liquid over the top, cover and simmer over low heat for ten minutes. While the salmon is cooking, combine the hot rice with the greens, tomatoes and seasonings. Cover and keep warm.

When the salmon is done, place a fillet on each of the four warm plates with a scoop of the rice. Strain the liquid back into the small saucepan and pour in the slurry. Enjoy with a glass of ARIEL Blanc!