Alluvium Blanc | Thai Roasted Filet of Salmon
Recommended Pairing: Knights Valley Alluvium Blanc
Alluvium Blanc | Thai Roasted Filet of Salmon
This menu gives you a great excuse to entertain. The preparation for the two dishes is extremely simple and both feature some unusual ingredients which are fun to explore with others.
The salmon marinates overnight, so you'll need to plan a little in advance. Once marinated, however, the salmon only takes 15-20 minutes roasting time before dinner.
Ingredients
Field Greens with Champagne-truffle Vinaigrette
This vinaigrette makes for a salad that is a bit more elegant than what many of us are used to. Truffles are rare and labor-intensive to harvest, which makes them extremely expensive. If your budget allows you to splurge a little, we encourage you to go for it; the result is a well-balanced salad that pairs perfectly to both the salmon and the wine. Vinaigrette can be stored in an airtight container, refrigerated, for a good week.
- 2 tablespoons champagne (Brut), reduced to 11/2 teaspoons
- 2 ounces champagne vinegar
- 1/16-ounce truffle shavings in juice
- 1 1/2 teaspoons Dijon mustard
1 tablespoon minced shallot - 1 teaspoon salt
- 1 tablespoon white truffle oil
- 2 tablespoons corn oil
- 3 tablespoons extra-virgin olive oil
- 1 quart loosely packed field greens such as frisee or curly cress
- 1 cup parsley
- 1/2 bunch chives cut into 1-inch pieces
Place first 6 ingredients together in a large, non-reactive bowl. Carefully whisk in the oils.Mix greens in bowl with a small amount of the vinaigrette and a pinch of salt, if needed. Serve immediately.
Thai Roasted Fillet of Salmon
Blond miso paste—or shinshu miso—is a golden-yellow variety of soy bean paste. It has a very subtle flavor and adds a lovely body to the salmon. You'll find miso paste in the refrigerated section of most specialty grocery stores.
- 5 ounces coconut milk
- 2 lemongrass stalks, outside layers removed, sliced crosswise and cut into small 1/4-inch pieces
- 2 tablespoons blond miso paste
- Juice and zest from half an orange
- 4 cloves garlic, slivered
- 1 tablespoon ginger, crushed
- 1 tablespoon Serrano chili pepper, seeded and chopped
- 1 tablespoon olive oil + additional to lightly oil sheet pan
- (6) 5-ounce salmon fillets
- Kosher salt
- Fresh-cracked black pepper
Directions
Thai Roasted Fillet of Salmon
In a medium-sized bowl, whisk together all marinade ingredients.
Place fillets skin side down in a non-reactive pan and pour marinade over fish.
Cover tightly with plastic wrap and marinate in refrigerator overnight.
Preheat oven to 400º.
Remove fish from marinade. Place fish on a lightly oiled sheet pan, again with skin side down, and sprinkle liberally with kosher salt and black pepper.
Bake for 15-30 minutes or until fish is just cooked through.
6 servings
Beringer Vineyards
Executive Chef David Frakes
