Salmon:
1 1/2 Cups ARIEL Cuvee 2000
1 tsp. dried tarragon
2 cloves garlic, crushed
10 peppercorns
4 four ounce salmon fillets
1 TB. Arrowroot mixed with 2 TB. ARIEL 2000

Side Dish:
3 cups cooked long grain rice, hot
3 cups chopped arugula or mustard greens, uncooked
2 Roma tomatoes, seeded and chopped
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Garnish:
1 TB. Chopped fresh tarragon or parsley
4 cups lightly steamed broccoli sprinkled with freshly squeezed lemon juice

Bring the Brut, tarragon, garlic, and peppercorns to a boil in a small saucepan. Cover and allow to simmer for 5 minutes. Strain into a large sided skillet. Lay the salmon fillets into the poaching liquid, skin side down. Spoon the liquid over the top, cover and simmer over low heat for ten minutes.

While the salmon is cooking, combine the hot rice with the greens, tomatoes, and seasonings. Cover and keep warm.

When the salmon is done, place a fillet on each of the four warm plates with a scoop of the rice. Strain the liquid back into the small saucepan and pour in the slurry.