Asian Salmon (Easy)

This dish can easily over-power any wine you pair it with, and the sauce can easily overpower the salmon!  I’ve adjusted the ingredients to allow the salmon to remain in the limelight, but you may want to adjust further.  Recipe feeds six.

Salmon is one of the more controversial fish you can buy these days.  Mention “farmed salmon” to most foodies and you’ll likely start a fight – the prevailing wisdom being that it’s bad for the environment, cross-breeding with and weakening the wild salmon population and killing off all of the plant and ocean life directly under each salmon pen.  And honestly, the things are huge.

But increasingly, inland aqua farmers are improving their animal husbandry techniques, as you can see on the latest version of the Monterey Bay Aquarium’s Seafood Watch site, where a little browsing will bring you to the phrase – “Salmon farmed on land in “closed” or “contained” farms is a viable alternative that points the way to a more environmentally-friendly future for salmon farming.”   One of our favorites is the sustainably farmed salmon from Scotland’s Loch Duart – it can be nearly as pricey as the wild-caught salmon, but we choose to make the sacrifice despite these tight economic times, as we figure it’s an investment in our daughter’s future.

Ingredients
2 – 2  1/4 pounds Salmon fillet
1/2 Cup low sodium soy sauce
1/4 Cup rice wine vinegar
1/3 Cup lemon juice (from ~ 2 medium lemons)
1 Tbsp hoisin sauce or oyster sauce
1 Tbsp sesame oil
1 tsp chili paste
2 Tbsp minced ginger
1 Clove garlic, minced fine
1  1/2 Cups panko bread crumbs
Aluminum foil

Procedure
Heat oven to 500.  Line and 8X12 pan with the foil, and coat lightly with olive oil before laying salmon skin-side down.  Whisk together all ingredients except the bread crumbs.  Pour 1/3 of the liquid over the salmon, then with the bread crumbs.  Pour remaining liquid onto crumbs, lifting fish to allow run-off to seep underneath.  Allow to rest for 15 minutes before baking for 20 minutes.

Serve with wilted greens such as spinach sautéed in olive oil, anchovy paste and garlic, or bok choy steamed in soy sauce.

Wine pairings – a light pinot noir, sangiovese, or an aromatic white such as a Riesling, Vermentino, Gewurztraminer or Pinot Bland.  But the best pairing may just be with a crisp rosé of Grenache.

Grilled Salmon with Mushrooms, Bacon and Oyster Sauce

A member recently asked me “Why don’t you suggest more salmon recipes with your pinot noirs?  That’s the classic pairing!”  Yeah but…as with any rule of thumb, blind application can be disastrous.  Salmon is an oily fish, which is why it’s so good for us.  But that oil fights with big pinots, leaving an almost tin-like aftertaste that is offensively unpleasant.  What to do?  Two things – first, grill the salmon, the caramelization reduces this interaction.  Second, select a wine that leans towards the austere side – Burgundy, New Zealand, Oregon, Sonoma Coast, cooler years in Russian River or Carneros.  Then you’ll have a perfect pairing!  (other wine considerations, Riesling, Albarino, Vermentino, or bigger dry or off-dry Rosés)

Ingredients (serves 4)
1+ lb Salmon fillet(s)
Salt and pepper to taste
5 Slices bacon cut into 1” squares
1 Cup fresh shiitake mushrooms, roughly chopped
1 Clove garlic, minced
2 Tbsp minced fresh Italian parsley
3 Tbsp Chinese oyster sauce
½ Cup low-sodium chicken broth
2 Tbsp chopped parsley or chervil

Procedure
Prepare your grill for direct heat (coals directly underneath the fish).  Season the salmon with olive oil, salt and pepper and return to refrigerator until ready to grill (it’s almost always best to grill fish cold, but meat at room temperature).

In a bowl, combine the oyster sauce and the chicken broth. Set aside.  Heat a heavy sauté pan over medium high heat for two or three minutes, then add the bacon.  When crispy but not too dark, place bacon in a mesh strainer to drain the fat, and reserve 1-2 Tbsp of the fat in the pan.

To the pan add the shiitake mushrooms and sauté until golden brown. Reduce heat to medium and stir in the parsley. After 1-2 minutes add the minced garlic and cook another 30 seconds, being careful not to burn the garlic. Add the oyster sauce/chicken broth mixture and reduce over medium-high heat for several minutes.  Keep warm.

Mop your hot charcoal grill with oil and then quickly put the salmon on the grill – if you have skin on your salmon fillets, place the non-skin side down first, cooking for a long minute before flipping to the skin-side down.  Grill the salmon until done to your liking – I like to use a fairly high heat so the skin gets crispy and the center is still pink and moist.  Note, salmon often takes longer to cook than is often thought.

Meanwhile, back on your stove top – crumble the bacon into the sauce and combine.  Top each salmon fillet with sauce and garnish with chopped parsley or chervil.

Suggested Pairings – Wild rice pilaf and grilled spring peas tossed with extra virgin olive oil and good sea salt.  Pure heaven!

Nacho Mama Surprise – Guest post

Part of my meandering career path found me in Chicago for several years, where I came across a direct marketing wiz named Elizabeth “Sunny” Heyer.   Little did I know she was also known as Naco Mama.  Here’s why.

Here’s a different take on nachos . . .  I used to make this when I lived in Boulder . . .from leftovers initially.  Take a baking dish and line with refried beans – a thin layer . . . then make ‘stripes’ across the beans using everything and anything that’s left over.  We started with a small piece of steak from a doggy bag, sliced, it made our first stripe.  Then we laid down some slices of leftover chicken next to it, then a stripe of sour cream, then a stripe of salsa, then some chopped veggies (any kind will do), and then… you get the drift!! One layer was different types of olives, then peppers – roasted or chili . . . depends on your taste. Once we added a stripe of rice and topped the whole dish with shredded jack cheese.  It’s fast, easy and you can put anything in it . . . I added cubed tofu to the rice and no one was the wiser – given that it was a meat eating, sprout stompin’ crowd.

Pop it in a 400 degree oven for about 20 minutes and serve with chips on the side . . . or spoon it directly into the mouth. . .  I named it ‘Nacho Momma Surprise’  and it became a huge hit at parties . . .

I always had it with wine. . . but it goes well with beer too!

Thanks Sunny!
Dave
www.DaveTheWineMerchant.com