Band Pasta with Salmon Fillet and Riesling Grape Sauce and Red Onions

Ingredients

• 4 salmon fillets (about 160 g each)
• juice of one lemon
• 2 red onions
• 2 stalks leeks (white part)
• 2 Bay leaves
• peppercorns
• 400 ml dry Riesling wine
• 300 g white grapes
• 2 tbsp butter
• Salt
• ground pepper
• 3 tbsp sour cream
• parsley (for garnish)
• 400 g wide band pasta

Instructions

1. 1.

   Season salmon with salt and pepper, then drizzle with lemon juice.

2. 2.

   Finely dice 1½ onions; cut the remaining onion into thin slivers.

3. 3.

   Julienne one leek stalk, slice the other into thin rings.

4. 4.

   Bring wine to a boil, add diced onions, leek rings, bay leaves, and peppercorns; reduce by half, strain, and set aside the broth.

5. 5.

   Halve the grapes (pitting and peeling if desired).

6. 6.

   Brown salmon in hot butter for about 5 minutes, flip once, remove and keep warm.

7. 7.

   Simmer leek strips and onion slivers in the wine broth for a few minutes, stir in sour cream, season, add grapes, reheat, then serve with salmon and band pasta.

8. 8.

   Cook band pasta according to package instructions until al dente.