Pasta with Salmon, Riesling Sauce and Red Onions

Sprinkle salmon fillets with salt, pepper, and lemon juice.

Finely chop about 1½ onion. Thinly slice remaining half onion.

Finely julienne one of the leeks. Thinly slice the other leek crosswise into rings.

In a pot, bring wine to a boil. Add chopped onions, leek rings, bay leaves and peppercorns and simmer until reduced by half. Strain through a sieve and set resulting broth aside.

Halve grapes and remove seeds and skins, if necessary.

In a pan, fry salmon in hot butter, turning once, about 5 minutes. Remove from pan and keep warm.

Place strained stock in a pan. Add julienned leek and sliced onion and simmer a few minutes. Stir in creme fraiche, season to taste, add grapes and heat until warmed through. Serve sauce with salmon and cooked pasta.