Oven-steamed Salmon with Caramelized Onion-Raspberry Sauce

Serves 4

1 ½ pounds salmon filets

¼ cup Perennial Vintners verjus

Kosher salt and freshly-ground pepper

2 tbsp unsalted butter

1 sweet onion

1 tsp dried sage

1 ½ tbsp flour

1 cup Perennial Vintners raspberry dessert wine, or 1 cup frozen raspberries, thawed (with juices)

For the salmon, place one oven rack on the bottom level, and the other rack in the middle of the oven. Put a heat-proof pan on the lower rack, and preheat the oven to 225°F. Boil a kettle of water and pour 2-3 cups boiling water into the pan. Cut the salmon into 2-3” wide pieces and place on a baking sheet; drizzle verjus over the filets, then sprinkle with salt and pepper. Place the pan on the upper rack and cook 8-10 minutes, or until fish becomes opaque in appearance.

For the sauce, cut the onion in half, then slice thinly. Melt the butter in a non-stick saucepan and add the onion. Sprinkle lightly with salt and sage. Cook for 5-6 minutes over med-high heat, until onions are soft and golden. Stir in flour and mix well. Increase heat to high, add wine or raspberries, and cook, stirring, until mixture is thickened. Spoon over salmon and serve immediately.

Serve with Perennial Vintners Melon de Bourgogne.