Luckily our Outpost store carries a yummy wild-caught variety of Alaskan Sockeye salmon, so I began there; forgoing seeking out a local fish monger. Since I had the place to myself at home on Sunday night, I also decided to go ahead with my plan to take my time creating this experiment. I opted to serve the dish warm and just cooked, vs. marinated and chilled overnight. Honestly, it just sounded more delicious that way. The flavors may not have been quite as poignant as they might have been had I followed the directions to a tee. However, I had to trust that my improvisational instincts would serve me correctly once again. I'd gotten rather crafty at playing with this fare, and I wanted to continue to meet that challenge.
I decided that the best method to let the salmon soak up some of the juice would be to pan cook it in the mixture on the stove when it was simmering, during the 20 minute time period. My hunch was correct, and it picked up the flavor the La Vieille French white wine, spices, and herbs very nicely. The fish itself I may have overcooked just a tad, but it was still flaky and tender to the fork and bite. The veggies called for certainly did not suffer being eaten just cooked and not served as a potato salad. They still had a great tangy taste. I also wound up subbing rice vinegar I had on hand for both the white wine and sherry vinegars, and it performed with flying colors. I opted to try the left-overs chilled tomorrow, and see which style I preferred.
It may not have been 100 percent authentically French, but the intention was there, and I even listened to a little Marlene Dietrich singing Edith Piaf's "La Vie En Rose" whilst preparing it. C'est la vie.