Recommended Wine: Stover Reserve

• 2 - 8 oz skinless Salmon fillets
• 1 cup Lakeridge Stover Reserve
• 1/2 cup whipping cream
• 2 tablespoons butter
• 3 large shallots, sliced
• 1 1/2 tbsp chopped fresh tarragon
• 3 ounces baby spinach leaves

Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate. Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates. Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add Stove Reserve wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach and serve with a glass of Lakeridge Stover Reserve.

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