I have to admit I was excited about wine week. Who doesn’t love cooking with wine? The trick is that you’re supposed to choose a wine that you’d actually drink with a meal—no cooking wines. Even better! Then you can enjoy a nice glass with your meal.
I hate to say it, but my wine palate leaves a lot to be desired. Oh, I’m an enthusiastic wine taster—but I’m not experienced enough to differentiate between tastes. Do I taste the oak? The subtle hint of peaches? Is the wine complex? Lush? Tannic? Well, you’ve got me! I’ve no idea. But I do seem to enjoy it all.
And I do know what to pair wines with. Since I have a nice bottle of chilled chardonnay, I decided to go with some seafood. And salmon is quick and easy and goes perfectly with chardonnay. I used River Road, which is a great white wine. I’d describe it, but… :)
Baked Salmon in Wine Sauce
- 2 (5 ounce) boneless salmon fillets
- fresh cracked pepper and kosher salt
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1 T brown sugar
- 1 T lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon paprika
Preheat oven to 450.
Put fillets on a baking sheet that’s been sprayed with cooking spray. Sprinkle with salt and pepper to taste. Bake for 10 minutes. Remove from oven and cover with a tented piece of aluminum foil and continue cooking for 10 more minutes.
Sauce: Melt butter over medium heat. Add minced garlic for about half a minute. Add wine and lemon juice. Cook for 5 minutes. Stir in fresh dill, brown sugar, and paprika and remove from the heat.
After salmon is done baking (when it flakes easily), remove the skin from salmon. Put salmon on plates and spoon the wine sauce over the top.
Delicious and Suspicious (Summer 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig
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