Snug Harbor Wine

Roast Salmon

Serves 4

Pair With...

Salmon is a meaty, fatty fish so there are many wines to pair with it. I tend to prefer full-bodied white wines such as Chardonnay, Chenin Blanc or Pinot Blanc. In red wines, I would look for light-bodied Pinot Noir or Beaujolais. Think about what other foods and flavors you are serving with the salmon and let that be your guide.

Ingredients

1.5 lbs salmon, portioned with skin attached
Micro greens (pea shoots, micro broccoli, etc)
1/2 cup pecans
1/4 cup onion, sliced
Lemon, halved
Paprika
Salt
Pepper
Olive oil
Red wine vinegar

Preparation

Sauté the onion in 1 tablespoon of oil until softened, about 10 min. Set aside.
Cut the points off of the lemons and then cut the lemons in half.
Place the lemons on a sheet tray standing on their ends.
Place under the oven broiler until charred, 5-10 min. Set aside.
Preheat the oven to 400 degrees.
Coat the salmon fillets in salt, pepper and paprika.
Roast the salmon for 12-15 min.
In a bowl, mix the greens, pecans, onion, 1 tbsp oil and 2 tsp vinegar. Mix to combine.
Serve salmon with the micro green salad and roasted lemon.

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.

If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!

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