Salmon with Lingonberry Sauce


This dish packs a wallop of flavor and is easy, healthy and quick enough to turn around after a long day seeing patients.

I paired the salmon with braised fennel and artichokes — a winning combination if you ask me. We opened a soft, silky merlot from one of our Sonoma County wine club wineries, Chateau St. Jean. If anyone can bring Merlot back into our good graces, it’s Chateau St. Jean. Although it perhaps didn’t pair overly well with the salmon, it’s definitely the type of wine I look forward to cracking open again. And again. And again. Cheers!

braised fennel



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