Archive for Seafood

Perfect Pairing: Salmon and Pinot Noir

Monday, May 4th, 2015

With a few ingredients and a good bottle of wine you’ll have dinner ready in less than 30 minutes.

This pan seared salmon recipe hits all my weeknight dinner needs: Easy, healthy, filling, delicious and pairs great with wine!

Pinot Noir is the ideal pairing with salmon. The light red fruits and earthy, savory nature of a Pinot are a perfect match to the rich and savory meat of the salmon.  Since salmon is an oily fish, a Pinot with a medium acidity helps to cut through and balance the dish’s oiliness.

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This Calera Pinot Noir Central Coast 2013 was recommended by Wine Exchange. If you’re looking for the best selection of wines with best prices, then you need to visit their showroom located in Santa Ana. or check out their website Winex.com  Here is a link to an article  I wrote about Wine Exchange

James Laube of Wine Spectator describes Calera Pinots as “among the most distinctive in California, admired far and wide for their deliberate style and authenticity.” The Wine Advocate adds, “Readers who want to experience the finest Pinot Noirs being made in California should put Calera at or near the top of their lists.”

Winemaker’s Notes:

Aromas of boysenberry, blueberry, spice and sandalwood lead you into this alluring 2013 Central Coast Pinot Noir with its graceful yet structured body. Flavors of black plum, graphite, cinnamon hearts, cherry cola, forest floor, oolong tea and a faint whisper of watermelon meander across the palate into a lively, bright and very flavorful finish. 

Pan Seared Salmon with Mushrooms and Spinach

Ingredients

  • Salmon fillets
  • Salt and pepper
  • Olive oil or cooking spray
  • 1 Tablespoon butter or cooking spray
  • 1-2 shallots, sliced 
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach leaves
  • Juice of lemon

Directions

Sprinkle salmon with salt and pepper.

Coat the bottom of a pan with oil or add cooking spray and place on medium-high heat.  Add salmon to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan, and cover with aluminum foil to keep warm.

In the same skillet, melt butter. Add shallots and sauté for a minute. Add mushrooms and continue to sauté for a few minutes.  Add spinach; cook 30 seconds or until spinach wilts.

To serve; Place salmon and sautéed vegetables on a plate, drizzling any pan juices on top. Squeeze lemon over salmon and vegetables and dinner is served! 

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Seafood Linguine with White Wine Sauce

Monday, September 16th, 2013

This is a great recipe for entertaining as it looks elegant and easy to make in under 30 minutes. There is not a lot of sauce in the dish, but the flavor of wine is definitely present.  I chose a Pinot Grigio as I usually pair Italian wines with Italian dishes. Whatever wines you prefer,  pick crisp white wines that have some hints of citrus.  Because this dish doesn’t have a heavy cream or butter sauce, wines that are buttery or oaky, like a California Chardonnay, is not recommended.

If you are not fond of clams or mussels, substitute with shrimp, scallops, lobster, etc.

Serves 6

 Ingredients

  •  2 Tablespoons salt
  • 1 pound linguine
  • 3 Tablespoons extra-virgin olive oil
  • 2 shallots, minced (can use onions)
  • 4 cloves garlic, minced
  • 1 1/2 cups white wine
  • 1 lb Manila or littleneck clams, scrubbed
  • 1 teaspoon red pepper flakes (optional)
  • 1 (28oz) can diced tomatoes with juice (optional)
  • 1 Tablespoon unsalted butter
  • Zest and juice of 1 lemon
  • ¼ cup Italian parsley, chopped
  • Salt and pepper to taste

Directions

In a large pot, cook linguine in salted water according to package directions for “al dente”.

Meanwhile, heat olive oil in a large sauté pan. Add shallots, season with salt and pepper to taste and cook for about 3 minutes or until soft. Add garlic, and cook for another minute. Add wine and cook until liquid is reduced, approximately 3 minutes.

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Add clams, red pepper flakes, tomatoes and simmer covered until clams open, approximately 5-7 minutes. Discard any clams that do not open. Reserving about 1 cup of pasta water, drain linguine and add to pan.

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Add butter, lemon zest and juice, toss linguine and continue to cook for about 1 minute. Add reserved cooking water, as needed, if pasta looks dry. Remove from heat. Add parsley, more salt and pepper as needed, drizzle of olive oil and toss to coat. Transfer to serving dish and garnish with additional parsley if desired.

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Salmon Tartare

Wednesday, November 14th, 2012

Tuna tartare is one of my favorite appetizers. Since I had extra salmon and avocado from a sushi class, I decided to make salmon tartare instead.  I also served these in individual  wonton wrappers so it will be easier for guests to eat.

When purchasing fish, the best choice is sushi/sashimi grade which is specifically meant to be eaten raw.  It’s usually packaged in a rectangle shape ready to be eaten and may not be in the same area as the fish intended to be cooked.   Asian markets are your best source for sushi grade fish but if you don’t have Asian markets in your area, ask someone in your grocery store if you’re unsure or make sure all bones are removed in the salmon you purchase.

Serves 8

Ingredients

  • 8 oz salmon fillet, skin and any bones removed, (can use tuna)
  • Wonton wrappers
  • Cooking spray
  • 1 mango, diced into cubes
  • 1 avocado, diced into cubes
  • 1 teaspoon extra virgin olive oil
  • Juice and zest of 1 lime
  • 2 teaspoons cilantro, minced
  • 2 teaspoons chives or green onions, minced
  • 1 small jalapeno, minced (optional)
  • 2  teaspoons shallot, minced
  • Salt and pepper to taste
  • Salmon roe for garnish ( optional)

Directions

Preheat oven to 350 degrees.

Freeze salmon for about 20-30 minutes to make it easier to dice.

Meanwhile, spray both sides of wonton wrappers with cooking spray and place in muffin cups to shape into cups. Bake for about 15 minutes or until they are golden brown. When done, transfer to a rack or plate to cool. I usually make more wrappers than needed in case some breaks or the shape doesn’t form correctly. ( I end up snacking on those!)

 

Cut salmon into small cubes and place in a large bowl.  Add the rest of the ingredients and toss to combine. Transfer tartare to individual wonton wrappers.  I topped mine with salmon roe for color but that’s optional. You can top with cilantro or chives.

If you don’t want to serve these in wonton wrappers, the other option is to serve in lettuce, cabbage or endive leaves.

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