Grilled King Salmon with Baby Artichokes, Asparagus, and Fennel Vinaigrette

As chef de cuisine at The Restaurant at Meadowood Napa Valley (707.963.3646), Steven Tevere is well versed in the art of pairing food and wine. Chef Tevere recommends any of Stag’s Leap Wine Cellars Chardonnays as a good match with this elegant salmon preparation.

(Serves 4)

8 baby artichokes
Approximately 1¼ cups extra-virgin olive oil
Kosher salt
1 pound white asparagus, peeled
1 pound green asparagus, peeled
1 fennel bulb, finely diced
Freshly ground black pepper
¼ cup good-quality sherry vinegar
¼ cup capers, rinsed well
4 6-ounce king salmon filets, skinned and de-boned
¼ cup Niçoise olives, pitted

1. Place artichokes in a medium-size pot. Cover with cold water and add ¼
cup of the extra-virgin olive oil and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook the artichokes until tender, about 25 minutes. Drain the artichokes and reserve, discarding the cooking liquid.

2. Bring two pots of salted water to a boil. Cook the two kinds of asparagus separately for 3 minutes. Immediately plunge the asparagus into an ice bath. When they are cool, drain and place on a towel to absorb any extra water.

3. Heat 2 tablespoons of the olive oil in a sauté pan. Quickly cook the diced fennel until just tender. Season with salt and pepper and set aside to cool.

4. Place the sherry vinegar in a medium-sized bowl and whisk in ½ to ¾ cup extra-virgin olive oil, depending on your taste. Add the cooked fennel and the capers and adjust seasoning with salt and pepper. (Be careful: even though the capers are rinsed, they will still taste salty.)

5. Season the salmon filets with salt and pepper and lightly oil them to prevent sticking. On a hot grill, cook the salmon for 2 minutes, then use a spatula to give each filet a quarter-turn and cook 2 minutes more. Flip the filets over and repeat. This will give you a beautiful medium-rare salmon filet. (Adjust cooking time to your desired degree of doneness.)

6. Rewarm the artichokes and asparagus and divide them evenly in the center of four warmed serving plates. Place a salmon filet on top of the vegetables on each place and spoon on the vinaigrette. Garnish with the Niçoise olives and serve.