Tag Archives: wine pairing

Salmon Provencal with Zucchini & Olives & Pinot Noir

Simple, clean, classic is the best way to describe this dish. Timeless Provencal-style dishes is considered the best of the Mediterranean. Served alongside zucchini, grape tomatoes, red onion, and briny Kalamata olives. The tasty salmon pan-roasted and squeeze of lemon and a few basil leaves.

What is this dish based on?

The Mediterranean diet has a long history of being  one of the healthiest diets. The history and tradition of the Mediterranean diet come from the historic eating and social traditions of the southern regions around Italy, Greece, Turkey and Spain.

Many people consider the Mediterranean diet a way of life. For thousands of years people living along the Mediterranean coast have indulged in a high-fiber diet. That include fruits vegetables, and including quality fats and proteins in small doses. This dish is ideal for the traditional food pyramid and a Mediterranean diet food pyramid they would look very similar.

Wine pairing

Pinot Noir and Freshwater Fish: Conventional wisdom is red wine with fish is a non starter, but that’s not always the case. Red wines have high tannin that makes the bites of fish taste like metal. Some red wines can be paired with specific types of fish, and actually strengthen the tastes from both the wine and the fish.

One red wine Pinot Noir has that ability. Pinot Noir is a light bodied red wine that is not as strong as many other varieties of red wine. Its lower amounts of tannins contribute to the idea that you can pair it with lighter foods such as seafood. The unique properties of Pinot Noir can be paired with almost anything. For fish, it’s best to go with a freshwater fish like salmon or trout that has dense, meaty flesh. Additionally, your fish dish should be on the heavy side served with a thick tomato or cream based sauce for maximum effect. With the right fish, the more complex flavors of a good Pinot Noir can be brought out mimicking the flavors of vanilla, clove, licorice and caramel.

TIPS FOR COOKING WITH SALMON:

Before you start cooking this meal here are some Tips about cooking Salmon that will take your meal to the next level.

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Make sure you do not season the fish too soon before cooking. Seasoning the fish with salt and pepper before cooking will add some great flavor, but it’s also important not to season your fish to early. When you season too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish.

What temp should Salmon be cooked? When the salmon flakes easily with a fork, it’s ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. Serve immediately.

Salmon Provençal with Tomatoes

Simple, clean, classic is the best way to describe this dish. The flavors of Provençal-style dishes are considered timeless in the Mediterranean.

  • ¼ oz fresh basil
  • 1 oz Kalamata olives
  • 10 oz pkg salmon fillets
  • garlic (use 1 large clove)
  • 1 container grape tomatoes
  • 1 lemon
  • 1 zucchini
  • 1 medium red onion
  • kosher salt & ground pepper
  1. Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Halve, peel, and cut all of the onion into ½-inch thick wedges through the root end. Trim ends from zucchini, then halve lengthwise and cut into ½-inch thick half-moons. Finely grate ¼ teaspoon lemon zest into a small bowl, then cut lemon into quarters.
  2. Roast vegetables: Transfer onions, zucchini, grape tomatoes, and 2 of the lemon quarters to a rimmed baking sheet (save remaining lemon for your own use); toss with 1 tablespoon oil and season with salt and pepper. Roast on upper oven rack until vegetables just tender, 10–12 minutes.
  3. Prep salmon: Peel and finely chop 1 teaspoon garlic. Pat salmon dry; season with salt and pepper. Into the small bowl with lemon zest, add half of the chopped garlic and 1 teaspoon oil, and stir to combine. Season with a pinch each of salt and pepper.
  4. Roast salmon: Transfer remaining chopped garlic to baking sheet, then stir with vegetables to combine. Transfer salmon, skin-side down, to the baking sheet, then spread lemon-garlic oil over top. Roast on upper oven rack until salmon is cooked through and opaque, about 8 minutes.
  5. Prep basil & olives: Meanwhile, coarsely chop olives, removing any pits, if necessary. Pick and coarsely chop basil leaves, discarding stems.
  6. Finish & serve: Transfer olives and basil to the baking sheet, stirring to combine with the vegetables. Using tongs, squeeze the roasted lemon wedges over the vegetables; season to taste with salt and pepper. Drizzle salmon and vegetables with a little olive oil, and serve.

ALLERGENS
Sulphur dioxide and sulphites and Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

NUTRITION PER SERVING
Calories 490kcal, Fat 32.0g, Proteins 34.0g, Carbs 24.0g

Greek Salmon Gyros and a Pinot Gris wine pairing

Greek Salmon Gyros is a new take on the traditional gyro. The salmon fillets are seasoned with fragrant dried oregano, then quickly seared until the skin is extra crispy and the salmon flesh is flaky. On top of a toasty Mediterranean pitas bread, piled high with the salmon, creamy garlic sauce, and a nice chopped salad of tomatoes, cucumbers, cilantro.

Gyros are a classic greek dish. They are a version of a similar döner kebabs. Traditionally turkey and shawarma of the Middle East, which are slices of meat. Not minced loaf like other dishes. This recipe has some of the same themes of the original recipe but the salmon fillet adds something special to the meal.

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Salad: The key to this meal is the salad and garlic sauce. The first step is to take a medium bowl, whisk together 1 teaspoon of the minced garlic, 2 tablespoons oil, and 2 tablespoon vinegar. Add chopped cilantro stems, tomatoes, and cucumbers to the bowl, stirring to combine. Season to taste with salt and pepper make sure you taste before you’re finished. 

Garlic sauce: This sauce will go great with your Gyros In another bowl, stir together your sour cream and ½  teaspoon of chopped garlic. Don’t forget to season with salt and pepper.

Wine pairing

A nice Pinot Gris goes great with this salmon gyro: Pinot Grisare great for oily fish. Its high acidity and fruity flavors make it a great pairing for seafood dishes. Pinot Gris are considered more on the dryer side of the wine range. American Pinot Gris is not as acidic as the same type of wine grown in France or Italy. This crisp wine complements an oily fish like salmon very well. Also nice seared mackerel can help bring out the citrus and fruity flavors of this wine.

Tips for cooking fish

Fixing dry fish: If you’re cooking fish and it comes out too dry, brush it with a mixture of equal parts melted butter and lemon juice. The butter will help make it moister, while the lemon juice will help it hold together.

Sear Skin-Side Down: As a general rule always cook fish skin-side down first. It produces a crisp exterior, and also you’ll also avoid overcooking. A good rule of thumb is to leave the fish skin-side down for three-quarters of the cooking time, and only flip it when you are about to finish.

Be gentle: Basically, I’d suggest using the gentlest heat that you can possibly apply when cooking fish. If you’re grilling, grill over a gentle fire. If you’re steaming or poaching, do it at a low simmer.

Recipes header

Greek Salmon Gyros with Chopped Salad

Greek Salmon Gyros is a new take on the traditional gyro. The salmon fillets are seasoned with fragrant dried oregano, then quickly seared until the skin is extra crispy and the salmon flesh is flaky.

  • dried oregano (use 2 tsp)
  • 10 oz pkg salmon fillets
  • 2 Mediterranean pitas
  • 3 pkts sour cream
  • ¼ oz fresh cilantro
  • garlic (use 2 large cloves)
  • 2 plum tomatoes
  • 1 cucumber
  • kosher salt & pepper
  • olive oil
  • red wine vinegar (or apple cider vinegar)
  1. Prep ingredients: Peel cucumber, then halved lengthwise, scoop out seeds with a spoon, and cut into ½-inch pieces. Cut tomatoes into ½-inch pieces. Peel and finely chop 1½ teaspoons garlic. Pick cilantro leaves, then finely chop stems, keeping leaves whole.
  2. Make salad & garlic sauce: In a medium bowl, whisk together 1 teaspoon of the chopped garlic, 2 tablespoons oil, and 1 tablespoon vinegar. Add cilantro stems, tomatoes, and cucumbers, stirring to combine. Season to taste with salt and pepper. In a small bowl, stir together all of the sour cream and remaining chopped garlic. Season to taste with salt and pepper.
  3. Toast pitas: Brush both sides of each pita lightly with oil. Heat a medium nonstick skillet over medium. Add 1 pita at a time to skillet and toast until lightly golden and warmed through, about 1 minute per side. Wrap pitas in foil to keep warm as you go. Reserve skillet for step 5.
  4. Season salmon: Pat salmon flesh and skin very dry, then season both sides with salt and pepper. Season flesh side only with 1 teaspoon of the dried oregano per filet (2 teaspoons total).
  5. Cook salmon: Heat 1 tablespoon oil in a reserved skillet over medium until shimmering. Add salmon, skin side down, and press firmly in place for 10 seconds with the back of a spatula. Cook, occasionally pressing gently, until skin is well browned and very crisp, and salmon is almost cooked through, about 5 minutes. Flip salmon and cook until just medium, about 2 minutes (or longer if desired).
  6. Assemble gyros & serve: Serve pitas topped with salmon and some of the chopped salad. Drizzle with garlic sauce, then garnish with whole cilantro leaves. Pass any remaining chopped salad and garlic sauce at the table.

Allergens
Fish (1), Wheat (2), Milk (3), Sesame
(4), Soy (5). May contain traces of
other allergens. Packaged in a facility
that packages gluten containing
products.