Perfect Pairing: Salmon and Pinot Noir

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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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