My brother is coming in town this weekend, so, since all my family will be gathered here in the Dallas area, it's time for a "Wine Dinner." A multi-course dinner pairing wines with food. I've been planning for a month or so now, and I think I have things under control. We'll be having a variety of courses: pork, seafood, lamb and accompaniments. All paired with everything from a rich South African Syrah to an interesting (I hope) sparkling wine from New Mexico.
I'll be reporting on it all (and sharing recipes) in the next several weeks. But, here's a preview. A deliciously tangy and spicy salmon dish paired with a medium-bodied tangy California rosé.
Apple and Horseradish-Glazed Salmon
From Cooking Light magazine.
Serves four.
1/3 cup apple jelly (I found a great apple-fennel chutney at my local gourmet store that worked perfectly.)
1 tablespoon finely chopped fresh chives
2 tablespoons prepared horseradish
1 tablespoon champagne vinegar
1/2 teaspoon kosher salt, divided
4 (6-ounce) salmon fillets (about 1 inch thick), skinned
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
Preheat oven to 350°.
Combine apple jelly, chives, horseradish, vinegar, and 1/4 teaspoon salt, stirring well with a whisk.
Sprinkle salmon with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture. Wrap handle of skillet with foil; bake at 350° for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture.
Food/Wine Pairing: I'm serving this with a tangy (but dry) rosé. The Miner Sangiovese Rosato. It has a strawberry component that brings out the sweetness of the fish and glaze, but enough acidity to counter the fattiness of the salmon. Try it, and see if you don't agree that it's a great pairing. (Hint: Any dry rosé would accomplish the same...)
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