Pine Nut and Basil-Crusted Salmon on a Bed of Caramelized Onion-Mashed Potatoes

Created by: Robert Mondavi Winery Chef Sarah Scott

Serves: 8 as a main course
Ingredients:

For the Salmon:
1 1/2 cups pine nuts, finely chopped
1/2 cup chopped fresh basil
2 Tbsp. flour
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
3 lb. salmon fillet, deboned and cut into 8 pieces
1/4 cup olive oil

For the Potatoes:
3/4 cup (1 1/2 sticks) unsalted butter
2 large sweet (Walla Walla, Maui) onions, thinly sliced
1/4 cup Chardonnay
6 russet potatoes, peeled and quartered
1/2 cup milk
1 tsp. kosher salt
1/4 tsp. fresh ground pepper

For the Sauce:
1 1/2 cups Chardonnay
1/4 cup heavy whipping cream
2 shallots, minced
1 cup (2 sticks) unsalted butter, cut into small cubes
Kosher salt
Fresh ground pepper
1/2 cup basil leaves, julienned
Juice of 1/2 lemon

Directions:

1. For the Salmon: Combine the pine nuts, basil, flour, salt and pepper together in a shallow bowl. Brush the top of the salmon with the olive oil (reserve the remainder) and press each piece oiled-side down into the pine nut mixture. Coat the top of each piece evenly. Set aside.
2. For the Potatoes: Heat 1/4 cup (1/2 stick) of the butter in a large nonstick skillet over medium heat. Add the onions and cook until browned, about 10 minutes. Reduce the heat to low, add the wine and cook until the liquid has evaporated, 20 to 30 minutes. Set aside.
3. Place the potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce the heat and cook on a low boil until the potatoes are tender, about 20 minutes. Drain in a colander. Return to the pan over low heat and mash with a potato masher. Add the milk and remaining 1/2 cup (1 stick) butter. Add the salt and pepper. Add the onions and mix well. Keep warm.
4. For the Sauce: Combine the wine, cream and shallots in a small saucepan. Bring to a boil over medium heat and cook until reduced to 1/4 cup. Reduce the heat to low and whisk in the butter a few cubes at a time until completely blended. Add the basil and lemon juice. Taste. Add a pinch of salt and pepper, stir and taste again. Add more salt or pepper if needed.
5. To Finish: Preheat the oven to 375°F. Heat the remaining olive oil in a large nonstick skillet over medium-high heat. Place the salmon, crust-side down, in the skillet. Do not crowd the pan. Cook until browned, about 8 minutes. Transfer to a baking dish and bake until cooked through, about 10 minutes.
6. If cooking in more than one batch, strain the oil between cooking to remove any of the nut mixture. Divide the potatoes among the serving plates and top each serving with a piece of salmon. Drizzle the sauce around the outside of the plate.

Suggested wines: Robert Mondavi Winery Chardonnay Reserve or Robert Mondavi Winery Cabernet Sauvignon Reserve