Pairing Recipe #1:
Salmon With Fruit Recipe
Linda Allen-Normart shares a cherished recipe that evokes memories of Napa Valley’s enchanting vineyards and boutique dining experiences. This Salmon with Fruit Recipe, a dish born from a blend of inspiration and culinary creativity, stands as a testament to Linda’s skill and the power of shared moments. Accompanied by the perfect glass of Chardonnay or Pinot Noir, it encapsulates the joy of discovery in both travel and taste. A favorite of Michael’s, this dish exemplifies how unexpected combinations can harmonize into a refreshing and beloved meal.
“Every time I make this recipe, I imagine Michael and I in Napa Valley enjoying this dish with a wonderful glass of chardonnay or favorite Pinot at a local boutique restaurant. I may have gotten the idea from one of our trips! But I think it was a morph recipe. It’s one of those dishes with unexpected flavors that are an excellent fresh and healthy combination; and have become one of Michael’s favorites! With this dish, it’s very important to use fresh ingredients.”
– Linda Allen-Normart
Ingredients & Preparation: Salmon with Fruit Recipe
Crafted with fresh salmon and a bounty of berries, this recipe’s essence lies in its simplicity and the quality of its components. A base of salmon, lovingly coated with lemon, balsamic vinegar, and olive oil, sets the stage for the vibrant addition of blueberries and strawberries. Baked to perfection and finished with a fresh berry topping, each serving is a celebration of flavor and freshness. Paired with wild rice and green beans, it offers a balanced and nourishing meal.
Ingredients:
- 1 ¼ to 1 ½ pound fresh salmon
- ½ lemon (pit seeds)
- 1 cup blueberries (1/2 cup to bake with salmon, save other half to pour on top after baking).
- 2 cups sliced strawberries (1 cup to bake with salmon, save other half to pour on top after baking).
- Olive oil to coat baking dish and drizzle on the salmon.
- Salt/pepper to sprinkle.
- ¼ cup organic balsamic vinegar
- ¼ cup olive oil
Preparation:
- Heat oven to 375 degrees
- Drizzle olive oil in a baking dish large enough for the salmon
- Place salmon in baking dish
- Drizzle ½ lemon over salmon
- Pour ¼ cup organic balsamic vinegar over salmon first so balsamic vinegar can soak into the salmon.
- Then, pour ¼ cup olive oil over balsamic soaked salmon.
- Lightly sprinkle salt & pepper
- Then, add ½ cup fresh blueberries and 1 cup of the strawberries on top.
- Place in fully heated oven for 10-15 minutes (approximately, uncovered) to sear top of salmon.
- Take out of oven and cover the dish for another 10-15 minutes or cooked to your liking.
- It’s important to check on dish periodically while baking to get the salmon baked to your liking.
- Plate salmon and top with remaining fresh fruit
*We paired the salmon with wild rice and fresh green beans
The Perfect Pairings:
– Pinot Noir: With its nuanced fruit notes and soft tannins, Pinot Noir complements the salmon’s richness and the berries’ tangy sweetness.
– Sauvignon Blanc: A crisp Sauvignon Blanc, with its vibrant acidity, enhances the dish’s fresh berry flavors.
– Pinot Grigio: This light and refreshing wine offers a subtle fruitiness that pairs well with the dish’s berry components.
– Chablis: A Chablis brings minerality and a clean palate, offering a nice contrast to the balsamic vinegar’s sweetness.
– Rosé: With its berry undertones, a dry Rosé matches the dish’s fruit-forward nature.
– Champagne: The effervescence of Champagne adds a celebratory touch, cutting through the dish’s richness.
Closing Notes: Salmon with Fruit Recipe
Linda Allen-Normart’s Salmon with Fresh Strawberries & Blueberries is more than a meal; it’s a journey to Napa Valley and a celebration of love, creativity, and the pleasures of the table. Paired thoughtfully with wines that reflect the dish’s complexity and charm, it becomes a culinary experience to be savored and remembered. Whether for a special occasion or a simple reminder of the beauty in life’s moments, this dish—and its accompanying wines—invites you to embrace the art of pairing and the joy of cooking with heart.
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