Salmon Braised in Pinot Noir

This is a very nice weeknight salmon -- the sauce (a mirepoix to which chicken broth, red wine, and cream are added) is very nice and kind of unexpected for a fish dish.

I served this atop the Zuni lentils braised in red wine and it was just fine -- but I think next time I will serve with mashed potatoes or rice so the sauce doesn't get lost in the lentils and the nice subtle flavor of the lentils isn't overpowered by the sauce.

Recipe is part of an article (with two additional recipes) on braising fish -- the red snapper puttanesca looks like it is worth a try.