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- honey-dew - 01-19-2001
Hello I would like to know what are some good wines for salmon and do any one have any good marinades or recipes for a elegant dinner preparing salmon ....
- Innkeeper - 01-19-2001
Pinot if you don't add any acidity, but if you do such as a citrus marinade, you might go for a Loire SB like Sancerre or a SB from New Zealand.
- Drew - 01-19-2001
Here's a recipe I got from WestCoastWine.net wine board.
Drew
SALMON FILLETS WITH BALSAMIC VINAIGRETTE
1 1/2 pounds salmon fillet
3/4 cup red wine
1/2 cup unsalted chicken broth
1 shallot, finely chopped
1 bay leaf
Salt, freshly ground pepper
14 ounces, or 4 packages, 3 1/2 ounces each, enoki mushrooms
3 tablespoons balsamic vinegar
2/3 cup pure olive oil
Chervil or Italian parsley leaves
Dry the salmon fillets with paper towels and remove any remaining bones with tweezers or a pair of pliers. Place the salmon fillets skin-side up and cut them crosswise into six equal-size slices. Lightly season each slice with salt and pepper.
In a non-reactive pan, boil the wine and chicken broth with the shallot and bay leaf until it reduces in volume to 1/2 cup; this should take about 10 to 15 minutes. Let the mixture cool, then strain it over the salmon. Let the fillets marinate for about 30 minutes.
Meanwhile, trim off the bottoms of the enoki mushrooms (where they are connected) to separate them. Transfer them to a mixing bowl.
In a small jar, combine the balsamic vinegar and the olive oil. Add 1/4 teaspoon salt and a few grinds of pepper. Shake the jar well and use 2 or 3 tablespoons of it to moisten the mushrooms. Season to taste with salt and pepper.
Remove the salmon fillets from the marinade and boil down the marinating liquid over high heat until it reduces in volume to 1 or 2 tablespoons. Add it to the remaining vinaigrette, and again shake the jar well.
Season the salmon fillets lightly with salt and pepper and grill them skin-side down for 8 minutes over an open flame or in a hot skillet. Turn them and finish the cooking skin-side up. Remove them from the pan and set them aside to rest for about 3 minutes.
Divide the enoki mushrooms among the plates. Serve the fillets over the enoki mushrooms. Shake the vinaigrette again, and drizzle it over the salmon and around the plate. Garnish with chervil or parsley leaves. Serves 6.