Ask your fishmonger to remove the long pin bones from the fish—coho, sockeye, or king salmon are good choices. The sauce can be made and refrigerated up to two days ahead. Stir together flaked leftover salmon and sauce for an easy dip or salad spread.
There's one wine that works brilliantly with all of the dishes in this bright spring meal: Alkoomi 2014 Sèmillon/Sauvignon Blanc (Frankland River, Western Australia). The white Bordeaux–style blend's Sèmillon side carries richness and honeyed pear flavors, while the spritely sauvignon blanc brings a tart kick of lime, along with fresh blossoms and herbs.
This wine is available through our new Firstleaf wine club. And it's joined by the two bottles below in a special intro offer for Coastal Living readers. The threesome is designed as a seafood-friendly lineup—promising partners for the recipes we bring you every month. Get more information about our wine club here.
Annabella 2013 Chardonnay (Napa Valley). A touch of buttered popcorn wraps around spiced apple and lemon crème brûlée in lovely balance. Hawthorne Grove 2013 Pinot Noir (Monterey County). This silky, lighter-bodied red brims with cherry and strawberry flavors, layered with warm baking spices and floral aromas.