This weeks Friday Fish Dish for is a Pacific Northwest paring of roasted salmon with a light bodied Oregon Pinot Noir.
The roasted salmon is served on a bed of French baby lentils, braised in red wine with a simple green salad, dressed with a mustard vinaigrette. For a beautiful presentation, plate on a platter and serve family-style.
For a wine pairing, we suggest an Oregon Pinot Noir, for the silky, subtle tannin structure and strawberry and raspberry fruit character. The earthy undertones of Pinot Noir bring out the savory and rich flavors of the salmon and braised lentils.
Suggested Wine Pairing
2011 Ponzi Pinot Noir buy
Method – risotto-style lentils
It is important to use French lentils, such as du Puy, [French Green] for this dish.Black beluga lentils will also work, however, do not use brown, yellow or red lentils, they won’t hold their shape. The lentils are braised in red wine, creating a rich and savoury accompaniment to the full-flavour of the roasted salmon
3 Tbsp olive oil
1 yellow onion, diced small
1 medium carrot, diced small
1 celery stick, diced small
1 1/4 c du Puy lentils, rinsed and drained
1 cup medium body, low tannin red wine [Cote-du-Rhone or Pinot Noir]
1 1/2 cup water, plus more as needed
3 sprigs fresh thyme
1 bay leaf
Salt and pepper to taste
Cooking aromatic vegetables
Set a medium sauce pan over medium-low heat.
Add oil, onions, carrots, and celery. Cook stirring occasionally until the vegetables are tender, but not brown, 10-15 minutes.
Add the lentils, wine, water, thyme, bay leaf and salt. Bring to a simmer and cook stirring occasionally at a gentle simmer until most of the liquid is absorbed. You don’t need to stir much when the liquid is plentiful. As it gets low, start stirring more often. Taste the lentils. If they are not tender enough, add more water 1/2 cup at a time and continue to cook stirring and tasting. The total cooking time will be around 30 minutes.
Recipe Inspiration – Zuni Cafe, San Fransisco
Entertaining Your Friday evening xoxo