I used Southeast sockeye for the Poached Salmon Dijonnaise (Pages 102-103). It's simple and very tasty--I'd recommend it to anyone looking for a new way to cook their fish.
Browning the sockeye filets
The blending of white wine (I used a dry riesling) with dijon is the key to this dish, giving the mushrooms & sauce strong flavor with a bit of a bite.
Easy on the dishwasher: all the magic happens in one saucepan
Be cautious not to cook all the wine off on the stove--I was left with little liquid to bake with the fish, and none leftover to blend with the cream for the serving sauce. I did a little improv with the cream sauce, which really ties the whole dish together.
Cream sauce over poached salmon with mushroom-dijon sauce--all atop a bed of hearty rice
A mix of brown, organic & wild rice added great texture and flavor--the perfect bed to lay the sockeye on.