Salmon - King of Fish!
Wine Food Pairing With Salmon - King of Fish!
To me, salmon has always been the king of fish. Wine food pairing with salmon is truly a delight. I grew up in the pacific northwest of the United States and usually once a week salmon made its way to our table in some way, shape or form.
When I was a child my father made a twice yearly trek down to the Pacific Ocean to hop on a charter fishing boat and try his luck at catching a few of these tasty sea creatures. In the fifties and sixties, fishing was still quite good and he came home to his womenfolk usually laden down with his bountiful fish catch.
Of course, nothing is better than fresh, wild caught salmon from the cold waters of the Pacific Ocean. To this day, I remember the bright color of the meat and the rich, meaty taste of the fresh salmon fillets, but, alas, you can only eat so much before the rest has to be smoked or frozen. The salmon was still wonderful, but not quite the same.
Now we fast forward to present day. I live in Florida and while the fishing is wonderful in the Gulf of Mexico, I have never had a salmon on the end of my fishing pole! I have to rely upon fast jets to overnight fresh salmon to my local grocery store. The fish, unfortunately, is usually farm raised not wild caught. I say unfortunately, but really the farm raised fish is very good, just not quite the same. I know that the color of the salmon meat is enhanced by the food the fish are fed and that they live in a comparably small environment and not the big blue ocean. Perhaps that is just a romantic thought!
I recently decided to try out an old favorite salmon recipe that I had long forgotten about. I found a terrific salmon fillet with the skin still on, I think it adds a bit more flavor that way, and placed this in an oven safe glass dish. I mixed together a combination of mayo, wasabi powder and fresh dill out of the garden and lightly buttered this onto the fillet. The salmon was then covered with foil and placed into a 425 preheated oven to cook. I usually figure about 10 to 15 minutes per pound, but I always keep checking. Salmon should never be over cooked, if anything, serve it a bit medium rare and you will be delighted by the buttery texture.
While the salmon is doing its magic in the oven I prepare fresh broccoli to be steamed. I always use a fruit and vegetable rinse to make sure any chemicals or bugs are gone and then place them in the steamer. It only takes a few moments for the broccoli to steam to a bright green, still crunchy state. I drizzle on a bit of pumpkin seed oil, direct from Austria, and then salt and pepper to taste. The pumpkin seed oil adds a terrific nutty flavor. Just right!
The salmon comes out of the oven and I garnish it with thinly sliced cucumbers and sprigs of fresh dill. It looks as great as it tastes!
Now is the time to pop the cork on your wine. Wine food pairing with salmon has always been easy for me. I love pinot noir with my salmon because they just seem to bring out the best in each other. I chose a New Zealand pinot from Coopers Creek for this particular evening and I was not disappointed.
This was a super meal and a just right wine.
This is wine food pairing the way it should be! CHEERS!
Order your choice of salmon now.
Author: Denise Clarke
Denise Clarke has been passionate about wine food pairing for many years… follow her blog and sign up for a for FREE e-book at: http://www.winefoodpairing.blogspot.com or go to her website at: http://www.wine-food-pairing.com
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½ teaspoon of thyme leaves. Rice, to serve with. Instructions for Salmon with Wine recipe : Trim the salmon fillets to 1½ inch pieces. Using a suitably sized frying pan, slowly cook enough bacon, to provide 2 tablespoons of drippings.
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Salmon tartar For a change you can add one part of smoked salmon in the mixture (about 1/3). You can also wrap the tartar mixture in a slice of smoked salmon.
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