Salmon Blanquette (Creamy Salmon Stew) rich and tender

Salmon blanquette is best in spring or early summer when first squash arrives at market and cream feels too heavy in the kitchen. Easy weekday cooking, nothing tricky, just organization: boil vegetables in the morning, store them, finish the salmon in 20 minutes at dinner. Blanquette comes from 19th century bourgeois cooking, always white roux and cream base. Here we rework it with salmon instead of traditional white fish that would dissolve in sauce. Serve with basmati rice or simple fresh pasta, nothing heavy. Wine-wise, a Sancerre or Chablis holds up well to the tangy mustard. Light red like Beaujolais village works too if you prefer. What matters is acidity so wine doesn't get lost in cream. For vegetables, smart picks: firm spring green beans, lightly blanched cauliflower (not overcooked), and pearl onions while they're around. Pearl onions glazed add gentle sweetness. Real balancing act, acid, sweet, fat, no single ingredient forced.