Salmon in Zinfandel Cream Sauce with Garden Herbs

Method

Salmon and pasta

1. Bring a large pan of water to a boil and cook the pasta while you cook the fish.
2. Heat the oil and cook the onion until transparent, then add the garlic.
3. Season the salmon with white pepper and salt and sear it over high heat until golden, about 2½ minutes a side.
4. Add the herbs and half-and-half, turn the heat to medium and cook the salmon about 3 minutes more on each side, until the cream bubbles. Don't let it burn.
5. Stir the Zinfandel into the sauce, let it bubble gently, then turn the heat to low.
6. Break up the salmon and serve it over the pasta with Romano or parmesan. Add more cream and herbs for a saucier dish.

Vegetables

1. Steam the cauliflower for about 5 minutes, add the asparagus and steam 3 minutes more.
2. Meanwhile, toast the bread and crumble it into coarse crumbs. Wrap them in foil with the rosemary and bake until golden and crunchy.
3. Heat the oil and garlic in a skillet over medium-high heat, add the vegetables and cook on high for 2 minutes, stirring in the crumbs for the last minute.