04 Nov Food & Wine Friday: Easy Wild Salmon Recipe & Wine
This Week In Food & Wine: Easy Wild Salmon Recipe & Wine
One of the things that makes Salmon so great is how easy it is to make. And not only is it super healthy, you can make a meal out of in in under 30 minutes. Whether you pair it rice or veggies, you can sit down for a nice meal in about 20 minutes time and you’ll feel like you’ve eaten like a king or queen! Of course, to top it off we’d like to pair it with a delicious wine that’ll complement the flavors. People usually choose a white wine or Chardonnay, which will enhance the lemon and butter most salmon recipes uses but, we think a nice Pinot Noir also works. So let’s get to the Grape Certified wine recommendations before we get our chef on.
La Crema is famous for producing amazing red and white wines, especially Pinot Noir and Chardonnay. The 2014 La Crema Russian River Chardonnay impresses with fresh aromas of yellow apple and stone fruits, highlighted by vanilla tones. This wine is a rich mouthful that is beautifully balanced by juicy acidity and great concentration, exhibiting a lush impression on the palate with a lingering finish.
Kenwood Pinot Noir 2014 ($18)
The widely appreciated 2014 Kenwood Pinot Noir is an intense wine with fruity aromas of raspberry and plum mixed with spicy notes of nutmeg and vanilla. A savory medium-bodied red wine displaying soft hints of sweetness and smooth tannins that build up to an exceptional finish. A wine ready to be drunk now, we found the 2014 Kenwood Pinot Noir pairs beautifully with a variety of recipes, including pork, salmon and beef. You can buy a bottle of the 2014 Russian River Kenwood Pinot Noir here for under $20.
And now for the main event, our Wild Salmon recipe. Grab a bottle of your preferred wine, pour yourself a glass, and let’s get to chef’ing the heck out of tonight’s easy salmon recipe. This wild salmon recipe takes about 20 minutes and feeds up to 6.
- 4 tablespoons (1/2 stick) butter
- 4 tablespoons minced chervil, parsley or dill
- 1 salmon fillet, 1 1/2 to 2 pounds
- Salt and freshly ground black pepper to taste
- Lemon wedges
- Preheat the oven to 475 degrees.
- Place the butter and half the herbs in a roasting pan. Heat for 5 minutes, until the butter melts and the herb begins to sizzle.
- Add the salmon to the pan, skin side up. Roast for 4 minutes.
- Remove the roasting pan from the oven and peel off the skin. (If the skin does not lift right off, cook 2 minutes longer.)
- Add salt and pepper before turning the salmon fillet over. Once more add salt and pepper.
- Roast for another 3 to 5 minutes, depending on the thickness of the fillet and the degree of doneness you prefer.
- Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges and your favorite sides or veggies, like brown rice, asparagus or a small salad.
There aren’t many meals as healthy and as satisfying as salmon. This recipe also works with farm raised salmon but we recommend wild caught salmon, which we believe just tastes better. Thanks for joining us for this weeks edition of Food & Wine Friday where we share with you our favorite wine and recipe pairings. We’re excited for you to try this Grape Certified food and wine pairing. If you enjoyed this post don’t forget to like it, share it (with your friends), and share your experience with us below. Have a great weekend and we’ll see you next week for another edition of Food & Wine Friday’s. Cheers!