Although it’s winter, we don’t have to rely on comfort food to help us feel warm and cozy. Even though Mee Maw’s chicken pot pie, Nonna’s traditional lasagna, or Aunt Betty’s favorite casserole is calling you in from the cold, there are times we need something light and refreshing, yet just as flavorful, that creates a feeling of contentment. I found not only the perfect dish, but two exceptional wines, Vionta Albariño 2016 and Granbazan Etiqueta Verde Albariño 2016, (sent as samples) for pairing.
From my newest cookbook (sent as a sample), Fresh Tastes from A Well-Seasoned Kitchen by Lee Clayton Roper, is a recipe that’s scrumptious in every way: Grilled Citrus Salmon (see recipe and photograph below). A snap to make (the salmon can be grilled or baked in foil), the recipe delivered savory flavors from the first bite to the last. Atop the salmon was a warm sauce of fresh lemon juice, Dijon mustard, chopped garlic, dill, capers, basil, and a dash of cayenne pepper… Is your mouth watering yet? Complemented by two lipsmacking wines from Spain, this flavorful pairing is not only weeknight worthy but should be considered an outstanding choice for dinner parties.
The Granbazan Etiqueta Verde Albariño 2016 ($21) was another delightful pairing from Granbazan, considered an “original quality pioneer in the region”. It was the first estate to invest in modern winemaking equipment and trained enologists, among other advances. With each whiff of this brilliant Albariño, I was mesmerized with its refreshing notes of green grass, straw, yellow flowers, ripe pears, crisp green apples, and salinity. On the palate, lively acidity, white peaches, apricots, and juicy citrus worked in harmony to create balance and structure. The elegant finish lingered with a dry, almost briny mouthfeel, a delicious flavor sensation with the salmon and its sauce.
Grilled Citrus Salmon
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 1/2 fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped garlic
- 1 teaspoon salt
- 1 teaspoon dried dill
- 3 tablespoons capers, drained
- 1 tablespoon fresh chopped basil or 1 teaspoon dried basil
- 2 dashes cayenne pepper
- 3lb fresh salmon fillet (one large or individual pieces)
|Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high.|
|In medium saute pan, melt the butter over medium heat. Stir in the olive oil, lemon juice, mustard, garlic, salt, dill, capers, basil and cayenne pepper. Bring to a boil, reduce heat and simmer for 5 minutes.|
|Place salmon fillets on a large piece of heavy duty foil with the edges turned up to make a pan. Pour sauce evenly over fish. If using a gas grill, reduce all of the burners to medium heat.|
|Place fish packets on grill and close grill cover. Cook for 10-12 minutes or until the salmon is flakey and light pink in the center.|
|Serve with sauce spooned over the top. Can be served hot or at room temperature.|
|NOTE: Salmon and sauce can be wrapped in foil and baked at 350 degrees Fahrenheit for 15-20 minutes.|
Cheers! ~ Cindy