I’ve been doing a lot of cooking from Myers+Chang At Home lately and enjoying their Asian inspired cooking quite a bit. This is the latest attempt from this book: Pan-Roasted Soy-Glazed Salmon with Cool Cucumber Salad. (see page 130 of the Myers+Chang At Home cookbook for recipe details).
While I didn’t go for the Crispy Shallot garnish (too much frying for me), I did follow the rest of the recipe’s instructions. Worth the time and prep, which was not too intense for home cooks. Cooking salmon is something we do about once a week here. I’ve found a decent frozen product through Whole Foods Market which we keep on hand as a quick protein addition to dinner salads.
As far as this recipe goes, definitely do not skimp on the Sriracha sauce and think ahead as to the type of pan you choose – it should be safe for both stovetop and oven.
Our friend Wendi Wilkins, owner of Tutto Bene Wine and Cheese Shop, made an
excellent pairing suggestion of a Northwest Oregon Pinot Noir from Brandborg. As the notes say, the wine is beautifully transparent ruby red and paired really well with the salmon. This wine is in stock at Tutto Bene and definitely enhanced the dish.
Brandborg 2014 Bench Lands Pinot Noir
[From the Winemakers]: The 2014 vintage was characterized by a warm and dry spring, that did not really let up throughout the whole season. The seasonal temperatures ended up being slightly higher than average, with an early bud break, few heat spikes and a long dry fall, giving us a very long frost free period, perfect for late ripening fruit. Our Bench Lands is a composition incorporating many sites. Within these vineyards we have selected blocks and clonal types that work well together in this harmonious blend. The soils are very diverse mixes of alluviums deposited along the Umpqua, originating in the three mountain ranges that encircle this river valley, the Klamath -Siskiyous, the Cascades and the Coast Range. These well drained soils create a wine with structure and balanced tannins.
The wine is a lovely transparent ruby color. The aromas are dominated by ripe red cherries, blueberries, hints of cranberry with overtones of wild mountain meadow herbs and wild flowers. The flavors add raspberries to the cherries, with some orange pith, coffee and mocha. The wine’s mouthfeel is filling and supple. The acidity gives it a nice zing, to compliment a moderately long finish and make this very food friendly.
This supple pinot would pair well with fatty fish like salmon or tuna, and has enough acid to go with curries, roasted and herbed mushrooms or even grilled meats, especially pork, with barbeque sauce.