Sunday, January 16, 2011

Salmon Recipe

Salmon is a wonderful fish that can be prepared so many ways. It is also great to eat year round. The "meatiness" of salmon makes it great for the cooler months, because it is so rich and filling. I love to pair salmon with Pinot Noir. I hope that you enjoy the recipe and wine pairing; I did!

Herbes de Provence Pan Seared Salmon
  • 4 portions of salmon
  • ¼ teaspoon sea salt
  • ¼ teaspoon of freshly ground black pepper
  • Herbes de Provence (lightly sprinkled on each fillet)
  • 2 ½ tablespoons of olive oil (reserve I ½ tablespoons for skillet)
  • ½ of a lemon

Preparation Preheat oven to 400 degrees. Rub fillets with olive oil, then sprinkle with sea salt, black pepper and Herbes de Provence. Heat oil in a large nonstick skillet, over medium-high heat. Place fillets in pan, skin side up, and cook 2 to 3 minutes or until edges turn golden. Then, turn over and cook for about a minute. Remove fillets from skillet and place in a baking pan. Bake at 400 degrees for 8 minutes or until fish flakes easily with a fork. Squeeze lemon juice on baked salmon fillets.

Caper Sauce
  • 1 cup of Mayonnaise
  • Juice of 1 lemon
  • 1 teaspoon of capers (drained of brine)
  • 4 dashes of Tabasco sauce (or more to taste)
Mix the mayonnaise, lemon juice, capers and Tabasco sauce together.

I like serving this grilled salmon with angel hair pasta and a salad of hearts of romaine lettuce and Roma tomatoes.
Wine Pairing SuggestionDavis Bynum 2008 Pinot Noir

This wine is a lovely dark garnet color. The nose is filled with aromas of bright red fruit flavors, (cherries), a bit of dust, a hint of caramel and spice. The palate mimics the nose with a silky mouth feel. This wine paired well with a turkey rubbed with an herb infused compound butter. It would also pair well with roasted chicken, pork roast and salmon. Note: This was a sample from Rodney Strong Vineyards.

Note: This is an edited reposted post. I hope you try this recipe, and let me know what you think!

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