Suggested Wine Pairing: 2018 Estate Chardonnay, Yamhill-Carlton AVA, Willamette Valley
Salmon and I have always had an interesting relationship. Delicious? Absolutely. Time consuming and tedious to prepare? …sometimes. Fish can be so intimidating. Between recipes that call for extensive deboning, to recipes that call for some pretty extensive knife skills to remove the skin, salmon had just never felt accessible to me. What if I ruined a beautiful piece of fish?
I shared this opinion with Susan, who shared her personal recipe with me. Let me tell you – it’s a winner! Fresh, herbaceous, and richly flavored, this has become an easy go-to weeknight dinner for me. The brown butter lends a delightful nuttiness, and the Chardonnay ensures a tender, flavorful and perfectly moist fillet. And would you guess it? This whole time, I was just missing the wine!
For this recipe, Susan recommended using our Chardonnay grown right here on our Willamette Valley estate vineyard. A delightful French style Chardonnay, its aged in half neutral oak and half stainless steel, yielding a delightful creaminess with just a hint of butter and oak. Perfectly balanced between fruit and acid, it won’t overwhelm the salmon but rather enhance it.
Susan suggest plating this up with some rice or couscous and a mixed green salad for a fresh and beautiful weeknight meal! Salud!