For the Salmon
On medium high reduce 1 cup Chardonnay to 1/2 cup (syrup like). Place Salmon in middle of tin foil. Add rosemary, butter, and drizzle Chardonnay reduction sauce. Wrap up the tin foil leaving a little gap so it poaches in the reduction sauce. Bake at 350 for 14 minutes. Remove from oven and let cool

For the Aioli

Combine Sea Salt, Minced Garlic and Four Egg Yolks together, beat until well blended. On low speed slowly dribble in Olive Oil. As Aioli begins to thicken, add the Olive Oil in a slow steady stream. When the aioli is thick, add 4 Tsp. of Monticello Vineyards Chardonnay. Gradually whisk in another 1/4 cup of the olive oil, then 1/2 cup Chardonnay. Refrigerate, and set aside.

For the finish

Combine the flaked salmon, bread crumbs, shallot, and herbs in a medium mixing bowl. Whisk together the 1/4 cup aioli, 1 egg, and mustard in a small bowl, then pour on top of the salmon. Stir until everything is evenly mixed.

Divide and shape the salmon into six medium or eight small patties. Place them on a plate, spaced a little apart. At this point, the patties will feel very loose and wet; transfer the patties to the refrigerator and chill for at least 15 minutes. 

While the fish cakes chill, whisk together the 1/4 cup aioli and lemon juice. Add heavy cream, one tablespoon at a time, to thin it to a pourable consistency if needed.  Add salt if needed. Cover and set aside for at least 15 minutes. 

When ready to cook the salmon cakes, film a large skillet with olive oil and set over medium-high heat. While the skillet heats, place a few spoonful’s of bread crumbs on a plate or bowl and dip each patty to coat with crumbs. When the pan is hot, place the salmon cakes in the pan spaced a little apart.

Fry the salmon cakes for 3 to 5 minutes, until golden on the underside. Flip and fry for another 3 to 5 minutes.

Transfer the patties to serving plates, top with the chardonnay aioli sauce, and serve while hot with a chilled glass of Monticello Vineyards Chardonnay.