UPDATE: This recipe has been entered in the Cono Sur Blogger Competition and we’d love for you to vote for it. Five semi- finalists will go to Paris, France, all expenses paid, to compete in the Grand Finale from 12-14 November, 2015. The Winner of the Blogger Competition will be sent on a trip for two to Chile, to visit Cono Sur Vineyards & Winery and discover its beautiful home country. We’ve never been to Chile and would love to go. Please help by voting for this recipe at the Blogger Competition page. Thanks!
We love salmon and our new favorite pairing is Salmon William with viognier.
The salmon recipe is inspired by William of Mount Pleasant, who likes to experiment with the pink fish and has taught me a lot.
We enjoyed the Salmon William with Cono Sur Bicicleta Viognier, on sale at the LDB on Cambie Steet, and it turned into a marvelous marriage.
The Cono Sur 2014 Bicicleta Viognier was round, full, and tinged with almond, which beautifully matched the pistachio and pecan on the salmon’s crust. And the wine had just enough heft to support the meaty fish.
- 1 (1 lb) wild salmon fillet
- 1 tbsp dijon mustard
- 1 tbsp fresh-press or minced garlic
- 1 tbsp cumin
- .5 cup shelled pistachio nuts, chopped
- .5 cup pecan nuts, chopped
- 1 tbsp olive oil
Wash and dry fillet
Sprinkle with salt (preferably pink Himalaya salt)
Mix together mustard, cumin, and garlic, and spread completely on fillet
Mix nuts and spread completely on fillet
Drizzle 1 tbsp olive oil over the fillet
Bake at 375 for 10-12 minutes or until white juice begins to flow from the fillet
For extra crispiness, broil up to 1 minute until the topping is golden brown. Do not over broil!
Serve 3-4 and enjoy with Cono Sur Bicicleta Viognier
Here in Vancouver, we are blessed with an abundance of salmon. The various species we enjoy are Chinook, Chum, Coho, Pink and Sockeye.
If you want to learn more about salmon and get more of it, check out this upcoming event.
Pink Salmon Festival on Sunday August 30th, 2015 from 12 p.m. to 4 p.m. at Vanier/Hadden Park by the Maritime Museum
Celebrate the return of Pink salmon and learn about their value as a sustainable seafood choice. Enjoy plenty of family friendly activities including educational activities, face painting, a free photo booth and our pink salmon barbeque prepared by executive chefs.
Please enjoy your salmon and be sure to subscribe to Tasting Room Confidential!