WineAnneDine
WineAnneDine
 

Herb Roasted Salmon

Put a bottle of Sauvignon Blanc or Soave in the fridge to chill and text your friends to come over in 20.  Or get Netflix queued up. Either works!


1 lb Salmon, skin on (usually feeds 2-3 people)

6 tbsp fresh herbs (dill, parsley, chives or any combination)

4 tbsp butter or olive oil (butter is more delicious, olive oil is lighter)

Fresh lemon (optional but recommended)


Preheat oven to 475°.  While the oven is preheating, rinse and chop your fresh herbs.  It may take a while for the oven temp to get this high, so you can also use this time to prep any sides.  I usually make this dish with brown rice and green beans amandine.  See my recipe for green beans at the bottom.

In a roasting pan, glass pyrex, or other oven-safe dish big enough to hold your salmon, put butter or olive oil and 3 tbsp chopped herbs in the bottom.  Do not add the salmon yet.  When the oven is preheated, put the dish with the oil & herbs in the oven.  Heat for 5 minutes, or until the herbs are sizzling.  

Remove dish from oven and add salmon, skin side up.  Put back in oven for 5 minutes.  Remove from oven and gently peel the skin off the salmon.  Salt & pepper the top, then gently flip salmon over.  Salt & pepper the scond side and put back in oven for 6-8 minutes.  How long you cook it depends on how well done you prefer your salmon.  I like it cooked through but still moist, so 7 minutes is usually perfect.

Remove from the oven, plate with whatever sides you're making, add a squeeze of lemon, and enjoy!


Green Beans amandine

1 lb green beans, rinsed and trimmed

1/4 cup slivered almonds

3 cloves garlic, sliced very thin

2 tbsp olive oil


Bring a large pot of water to boil.  Add green beans and cook at a boil for 2-3 minutes, until they're tender but still green with a slight crisp.  Immediately drain and add to an ice bath to stop the cooking.

In a large sauté pan, heat olive oil over medium heat.  Add almonds and garlic, and sauté until garlic is sizzling and almonds are golden brown.  Drain green beans and add to the sauté pan -- be careful, if they're still damp they'll react to the hot oil and splatter a bit.  Sauté everything together just until the green beans are hot - they shouldn't need to cook any more.

Add to your dinner plate and enjoy!


Wine Pairing

I like to pair dry, crisp white wines with fish.  With salmon in particular, a white that has a little more body and acidity is needed to balance and cut through the fattiness of the fish.  A nice Soave or Gavi works perfectly.  I've often paired this meal with Gavi Rosa dell'Olma Cortese, found at Trader Joe's for $7.99.  So good you should probably just get a few bottles for those warm summer days!


Did you know?

Salmon is high in Omega 3 Fatty acids, which promote healthy joints and skin, reduces the risk of heart disease, and improve heart muscle function!  It's also very high in the type of protein that helps keep your metabolism running at levels that promote weight loss.

A serving of salmon is about 4-6 ounces, so 1 pound should work for 2-3 people depending on their appetites.  

I like to buy raw slivered almonds at Trader Joes.  You can get a pretty good sized bag for cheap, and throw them in anything - salads, veggies, slaws, granola, yogurt, smoothies, oatmeal, ice cream -- the options are endless!