Tag Archives: salmon

11 January 2018: Myers + Chang and Pinot Noir

2018-Jan-11_FourNightsAWeek_2018_1638_edited-1I’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.

Production:3914 cases

Alcohol:13.6%ABV

Total Acidity:5.8g/L

 

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24 July 2016: Minty Bulgur Salad with Salmon & Cucumbers

Adapted from Real Simple.

2016-Jul-24_bulgarsalad_0794We find ourselves making use of the diverse and fresh locally grown produce available in our local farmers’ markets throughout the summer. Here’s a way to take advantage of parsley, mint, and an abundance of cucumbers.  

I first learned how to combine bulgur wheat with veggies back in 1980 through a course at Cambridge Center for Adult Education.  This recipe, from Real Simple, was the base for simply roasted salmon combined with bulgur salad with a few modifications, of course.

Ingredients

  • 1 TBSP plus 1 tsp olive oil (in place of the oil in the salad, I used 2 TBSP of Tahini)
  • 1 pound piece skinless salmon fillet
  • kosher salt and black pepper
  • 1 cup bulgur
  • 2 Kirby cucumbers, halved lengthwise and thinly sliced
  • 1 cut flat-leaf parsley leaves
  • 1/4 cup torn fresh mint leaves
  • 1/2 small red onion (I used a sweet onion)
  • 3 TBSP fresh lemon juice

Method

  1. Here’s where I deviate from the recipe: I line a flat sheet pan with foil and spray with coconut oil). Salt and pepper the salmon fillet – I use skin on and skin-side DOWN), cook in preheated 400 degree oven for about 15 minutes or until salmon is fully cooked. Continue by cooling the salmon fillet. When ready to use, simply take a spatula between skin and underside of the salmon and lift off the sheet.
  2. FROM Real Simple:  heat 1 tsp oil in large nonstick skillet over medium heat. Season the salmon with 1/4 tsp each salt and pepper. Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.
  3. Meanwhile, in a large bowl, combine the bulgur with 2 cups boiling water. Let stand until tender (about 25 minutes). Drain and return to the bowl.
  4. Toss the bulgur with the cucumbers, mint, parsley, onion, lemon juice and remaining tablespoon of oil (here’s where I substitute 2 TBSP of Tahini). Season with salt and pepper to taste.
  5. Using a fork, flake the salmon into large pieces. Gently fold into bulgur salad or serve on top.

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