Place a large skillet (not non-stick) on the stove over medium heat. Add 1 tablespoon olive oil and heat till simmering. Place fish in the pan, skin-side down. Carefully pour 1/4 cup Perennial Vintners Verjus (or 2 T. lemon juice) over the top surface of the fish, sprinkle with fresh or dried dill, and press 2 T. capers into the top of the fish. Cover. Cook for approx 4-5 minutes per pound, until a gentle fork split easily separates the thickest section but still shows a slight darker pink section to the middle. Add a few tablespoons of Perennial Vintners Muller Thurgau in the pan (not onto the fish) every 2-3 minutes, making sure the pan doesn't go dry.

Optional: throw about a half of an orange bell pepper, finely chopped, about 5 large chopped mushrooms, 1/4 cup diced onion, and/or 1-2 cloves minced garlic into the pan around the fish, and stir it along with the wine. Serve this garnish on the salmon.

When done, carefully peel the salmon off the pan, leaving the skin behind in the pan. Top with any reserved wine from the pan.

Our favorite combination is to serve with this with a complete steamed artichoke, each person dipping leaves as they pull them into a small bowl of melted butter. If artichokes are not in season, steamed asparagus is another great pairing!