We pair two indigenous and traditional Irish products to create this fantastic dish. Salmon is so very plenitful in Ireland and Leeks, well they add a wonderful flavor to any dish. Here we slowly cook the Leeks to sweeten them and then puree them with freshly squeezed lemon juice and a touch of cream to create a lovely sauce for the salmon. Fresh blanched asparagus and quinoa completes this wonderful meal. Enjoy!

• Kendall-Jackson Chardonnay or a lovely French Voignier

Salmon Filet, Lemon Leek Sauce (lemon juice, leeks, unsalted butter, heavy cream), extra virgin olive oil, salt, pepper Quinoa: quinoa, water, unsalted butter, salt Asparagus