Recipe Sunday from Wedell Cellars: Alaskan King Salmon with Pinot Noir Raspberry Reduction
I discovered Wedell Cellars awesome Pinot Noirs at last month’s SCV Wine Fest. While perusing their website I found recipe made with a bottle of their Pinot, and a recommendation to pair it with their Pinot. Give it a try:
Makes 8 servings. 60 minutes
In a sauce pan heat the Pinot Noir and carefully flame off the alcohol by simmering and lighting it afire. Be careful not to overheat the wine when doing this. After the alcohol has been flamed off add the raspberries, sesame oil and sugar and heat and mix thoroughly. Remove the mixture from the flame and filter through a Chinois to remove the seeds and allow to cool. Remove any bones from the salmon and take the skin off and cut the salmon into portion sizes. Arrange in a deep metal pan and pour the cooled Pinot Noir and Raspberry mixture over them and marinade over night in the refrigerator. Turn the salmon over from time to time so that it absorbs the marinade and becomes very dark in color. The next day remove the salmon from the marinade and place on parchment papered cooking pans and cook in a 400°F oven for approximately 15 to 20 minutes, until the salmon is cooked thoroughly. While the salmon is cooking place the remaining marinade in a sauce pan and heat over moderate heat until it is reduced to a syrup consistency. Remove the salmon from the oven and pour the reduced marinade over the salmon and serve.
Suggested Wine: Wedell Cellars “Hillside Vineyard” Edna Valley Pinot Noir
Find more recipes, and wine at: http://www.wedellcellars.com/index.php