Red Wine and Fish For Dinner
Do you remember when you first began drinking wine and you were taught to only pair your reds with meat and your whites with fish? It's an age-old pairing rule that's been challenged by chefs and wine connoisseurs the world over.
Today, the general rule is that anything goes. However, grilled or broiled fish sans sauce go well with whites and denser fish, oily, or dishes with a sauce tend to pair best with reds.
Remember, there's always an exception to the rule as some of this also depends on the wine.
This month's food and wine suggestion showcases our:
2014 Meritage and Mojito Salmon on Spinach Bed
This is a super easy dish that you can either purchase from Trader Joe's and pop in the oven (their mojito salmon is excellent) or you can prepare on your own using the recipe below:
16 ounces rinsed baby spinach leaves
1-1/2 to 2 pounds salmon (King, Sockeye, or other fish)
8 tomatillo peppers
1 Tablespoon olive oil
1/2 red bell pepper, minced
1 shallot, minced
1/4 cup fresh mint leaves, chopped
1/2 cup fresh cilantro, chopped
Splash of apple or orange juice
Juice from 1 lime
1/2 teaspoon salt or to taste
Prep the ingredients and marinate the salmon overnight for the flavors to fully infuse with the fish.
Heat a sauce pan of water to boiling and add tomatillos. Boil about 10 minutes, or until skin peels off easily and peppers are very soft. done, peel off skins, and chop the peppers.
Mix the bell pepper, shallot, and half of chopped tomatillos. Stir thoroughly.
Place half of mixture in a plastic ziplock bag. Set aside remainder with remaining tomatillos. Add the apple juice and lime.
Place the salmon in the ziplock bag. Marinate overnight.
Preheat oven to 350 degrees. Place the salmon on a baking dish. Bake for 8 minutes, then broil for 3 more until edges are firm.
While salmon is cooking, heat oil in a small skillet. Add reserved part of pepper and shallot mixture. Cook until vegetables are softened. Add salt, pepper, apple juice, and lime juice.
Add tomatillos to red pepper/shallot mixture. Stir until all is heated through. At the very end, add mint and cilantro.
Place salmon on spinach bed. Serve sauce over warm salmon. Enjoy!
The supple structure of our Meritage with its light oaky flavor harmonize well with the tangy sweetness in the mojito salmon. The peppercorn and spiced nut finish of the wine play off the tomatillos, cilantro and mint, elevating their flavors in the dish.
Try the dish and let us know what you think. Ran out of Meritage? Grab a bottle here.
Do you have any questions on other fish that can be paired with our wines? Leave us your question in the comments below and we'll give you a suggestion.