Spring time (for me) means warm days, cool breezy nights and simple yet elegant evening dinners to pair with the warm weather ahead. Cold weather recipes are replaced by lighter warm weather meals that are quick and easy to assemble so I can spend extra time outdoors rather than more time in the kitchen.
I also keep my wine rack well-stocked with versatile,food-friendly wines that pair with a variety of dishes that I like to cook whether it’s for two or friends that may drop in for dinner and wine on short-notice.
You know its springtime in Texas when the brilliantly colored Bluebonnets blanket the roadsides!
Crispy pan roasted salmon pairs well with Mezzacorona Pinot Noir. Roasted, char-grilled or delicately smoked, salmon is a versatile fish for a variety of warm weather recipes. This salmon dish pairs well with this medium-bodied, intensely flavored Pinot Noir from the foot of the beautiful Dolomite Mountains of the Trentino Alto-Adige of Northern Italy. Fresh dark and red berries dominate the aromas and flavor of this wine with a hint of spice from a brief touch of oak. Mezzacorona Pinot Noir is pleasing from the first sip to the last drop! The Italian terroir in this area of Italy is perfect for the purest expression of 100% Pinot Noir lending to its refreshing yet balanced acidity and retention of fresh fruit flavors with elegant silky tannins. Pinot Noir from Italy is richer and a touch riper than a Pinot Noir from Burgundy in France. This area of Italy produces a variety of aromatic, luscious food-friendly and crowd pleasing wines. This is a great versatile bottle of wine for under $10 so you can keep several bottles to pair with your grilled steaks,shish kebabs and chicken recipes for summertime enjoyment!
Read how Mezzacorona Wines are produced with GREEN MANAGEMENT using techniques to reduce the impact on the local environment.
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- 4 6oz Salmon Filets (skin on for those who like it crispy)
- ½ lb french lentils Cooked according to package directions,drained and cooled Place in medium-sized bowl for tossing the salad
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced carrots
- Look for pre-diced veggies in your grocery for saving on prep time
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp ground cumin
- olive oil
- 1 T Dijon mustard
- Fresh Lemon for squeezing
- 2 tsp Red Wine Vinegar
- dash of sugar
- 1 garlic clove minced
- 1-2 cups of baby heirloom tomatoes sliced in half
- Liberally add your favorite seasonings such as garlic Pepper, lemon pepper or greek seasoning
- Preheat oven to 400 degrees
- Add several turns of olive oil to an oven-proof skillet on medium heat
- Season each filet with salt and pepper or any of your favorite seasonings
- Place filets in pan top side down and cook until crispy and brown 5 to 8 minutes
- Flip filets over to skin side down and place pan in oven
- Roast up to 10 minutes depending on the degree of doneness that you like
- Make the Lentil Salad while the salmon is cooking
- Saute the onions,minced garlic,celery and carrots in about 2 T of olive oil until soft Once they begin to brown, add to the cooked and cooled lentils
- Make the vinaigrette
- To a small bowl, add the Dijon and red wine vinegar,minced garlic clove
- Sugar, salt, thyme, cumin and pepper and mix well
- Whisk in about ⅓ to ½ cup of olive oil to the above until incorporated
- Toss with lentils and add then gently fold in the tomatoes
- Divide the Warm lentil salad between 4 plates
- Top each plate with Salmon
- Finish each dish with a squeeze of fresh lemon juice
- For a perfect pairing, Serve with the food-friendly Mezzacorona Pinot Noir