Enjoy crisp and refreshing Mezzacorona Pinot Grigio with Roasted Mediterranean Salmon, a light summertime meal!
Recently on a night out for dinner,my daughter and I shared a Margherita Pizza from the wood-fired oven at Brick’s, a local restaurant around the corner from my house. Wanting to keep with the Italian theme,I chose a bottle of Mezzacorona Pinot Grigio. Crisp with a hint of fruit and floral aromas,this was a perfect pairing with this rustic pizza topped with a tangy light tomato sauce, fresh mozzarella and fragrant basil; which also paired equally as well with my recipe for Mediterranean Roasted Salmon with Saffron Orzo for dinner this week!
I am big fan of this Mezzacorona Pinot Grigio~grown in the Dolomite Region of Italy~especially in the warmer summer months. This superb Italian gem is known for its refreshing crispness and delicate floral aromas and fruit. It is just sensational for a variety of summertime pairings such as appetizers,creamy cheeses,seafood and chicken.
It’s all about terroir. If you think you know Pinot Grigio,read this!
At the foothills of snow-capped Dolomite Mountains of Italy lies the Mezzacorona Vineyards. The Dolomites, which are part of the Alps, span across rich wine-producing regions of Veneto and Trentino-Alto Adige.
These majestic mountains are the foundation of the distinctive minerality and refreshing acidity.
The Dolomites are composed of the minerals calcium and magnesium carbonate also called magnesium limestone.This is what defines the unique character of the terroir-driven wines from this region.
Mezzacorona Pinot Grigio is cultivated in the vineyards located along the Adige valley, at the foot of the majestic Italian Dolomites. It is 100% Pinot Grigio.
Did you know this region of Italy is major source of the light and crisp Pinot Grigio in the world? This IS Pinot Grigio Country.
Pinot Grigio from the Mezzacorona Vineyards is very versatile for pairings with grilled chicken,seafood and vegetables as well as a variety of cheeses.
One of my recipe pairings with my favorite recipe for salmon was a hit with friends and family. Try it out for a week night meal.
- 6 to 8 salmon filets,
- 2 T olive oil or more to taste
- Greek Seasoning,I used Cavender's
- Lemon Pepper, I used Lawry's
- 1-9 oz bag of Spinach,coarsely chopped
- 1 cup frozen artichoke hearts,thawed and coarsely chopped
- 2 cloves garlic,finely chopped
- ½ cup chopped purple onion
- ½ cup Sun-dried Tomatoes,coarsely chopped. I like Bella Sun Luci julienne cut,in olive oil and herbs
- ¼ cup(or more)Sliced Kalamata olives. These can be purchased at any grocery or just slice the pitted Kalamata olives
- 1 T capers
- ½ t dried oregano
- ½ t dried thyme
- Handful of Cilantro,chopped
- Lemon,Juice from one lemon and the zest
- ½ cup crumbled feta cheese
- ½ cup Progresso Seasoned Panko Bread Crumbs
- 1 box Orzo cooked by package directions with a big pinch of Saffron Threads
- Preheat oven to 425 degrees.
- Coat filets with olive oil and seasonings.
- On a large sheet pan, place the salmon about 1 inch apart.
- Prepare and cook Orzo while making the salmon.
- In a large skillet over medium heat, Add olive oil,garlic,herbs,cilantro and onion. Saute' until just tender.
- Add spinach and artichokes to the skillet to combine and wilt. Do not over cook.
- As the spinach is cooking, add the olives,sun dried tomatoes,lemon juice and zest until combined.
- Turn off heat.
- Fold in the feta cheese and bread crumbs.
- Equally top the salmon with spoonfuls of topping. Add extra breadcrumbs and parmesan cheese to taste.
- Bake until fish is done and topping is crispy.
- Place Salmon on top of Orzo and serve