4 - 8 oz salmon filet, skin off, about 1 thick at the center salt + pepper
4 c Symphony wine (about 1 bottle)
Pull any bones out of the salmon filets and place the salmon on a plate. Sprinkle the filets with salt and pepper. In a large sauté pan, heat the wine until simmering. Add the filets, top side down, cover and cook for 5 minutes, then turn the heat to low and continue to cook for 5-8 more minutes (rule of thumb is 10 minutes of cooking to 1” of fish).
Remove the salmon from the pan to a platter and allow to rest for a few minutes before (if) plating. Serve warm with some of the pesto on top.