Though I do still have a few more bottles of central California coast-made Albariños to open and pair, I am only going to feature one more for the August #WinePW event. Inspired by a Spanish summer fruit salad, I made a strawberry-tomato salsa to put on top of some brown butter-braised salmon.
Browned butter - also known as beurre noisette - is one of those magical ingredients that transforms the flavor of just about anything be it sweet or savory. Its nutty taste and aroma are out of this world. And it can add a creative twist to any recipe that includes butter.
Ingredients
- 1-1/2 pounds wild caught salmon
- 1 C butter (2 sticks)
- freshly ground salt
- freshly ground pepper
- organic lemon wedges for serving
Summer Salsa
- 3/4 C quartered organic strawberries
- 3/4 C halves organic hierloom golden cherry tomatoes
- 2 t olive oil
- 1 t red wine vinegar
- freshly ground salt
- freshly ground pepper
Procedure
Mix all of the ingredients together in a small mixing bowl and let stand while you braise the salmon.
Salmon
*To make beurre noisette: place butter in a pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will foam and begin to darken. The color will progress from a pale lemon yellow to golden straw hue and, finally, to a hazelnut brown. Once you achieve the color and aroma you want, pour the beurre noisette into a glass container. The milk solids will continue to brown - and eventually burn - if you leave it in the pan.
Gently lower the salmon fillets – skin-side down – into the warm butter. Braise for 10 to 12 minutes.
Flip the fillets and braise for another 5 to 6 minutes. If using immediately, serve warm. Sprinkle with salt and pepper. Place on a platter and serve with lemon wedges and summer salsa
Flip the fillets and braise for another 5 to 6 minutes. If using immediately, serve warm. Sprinkle with salt and pepper. Place on a platter and serve with lemon wedges and summer salsa
Pierce Ranch 2016 Albariño
This wine boasts rich aromatics and a bright acidity that makes it a lively pairing for a lush seafood dish. The notes of summer stone fruits and citrus make it a great match for the fresh summer salsa.
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