Skip to main content

Lime-Poached Salmon Over Pea Pesto + Two Shepherds Skin Fermented 2019 Pinot Gris Ramato #WinePW #Sponsored

This is a sponsored post written by me in conjunction with the May #WinePW skin-fermented event.
Wine samples or wines at an industry discount were provided for this post and this page may contain affiliate links.

This was a pairing I created for the skin-fermented wine event for May's Wine Pairing Weekend with a wine from Two Shepherds Winery.*


You can read the tasting notes in my post: Diving into the Skin Fermented Wine Pool of Two Shepherds Winery. Once it goes live, on Friday, May 9th, I'll link to it. But here is the recipe for this simple dish with lots of seasonal flavors. 

Please note that I am using the term 'pesto' here, literally, not as in the basil, garlic, cheese deliciousness that you might be thinking. The name derives from the Italian verb pestare which means to pound or to crush, referring to the original way of preparing it - with a mortar and pestle. The ingredients in a traditional pesto are ground with a circular motion of the pestle in the mortar. Now I use a food processor. It's much easier! And...I use whatever greens and nuts I happen to have on-hand. So, for this version, I was inspired by some fresh peas I had in the fridge. Instead of pine nuts, I used almonds; and instead of garlic, I used Spring onions.

Ingredients serves 4

Pesto
  • 2 C fresh peas, blanched and drained
  • 1/4 C fresh parsley, destemmed and roughly chopped
  • 2 T Spring onions, trimmed and chopped
  • 1/2 C sliced almonds
  • juice from 1 organic lime (I used one from a friend's tree)
  • olive oil, as needed

Salmon
  • salmon fillets (wild-caught preferred and serving sizes vary, but because I had a lot of other food on the table, so I banked on 1/4 to 1/3 of a pound per person)
  • water, as needed
  • juice from 2 organic limes (I used limes from a friend's tree)
  • freshly ground salt
  • freshly ground pepper
  • fresh herbs for serving
  • fresh lime slices for serving

Procedure

Pesto
Place all of the ingredients into the blender or the bowl of a food processor. Pulse a few times, drizzle in a few glugs of olive oil, and resume pulsing.  Pulse. Oil. Pulse. Oil. If you want a smoother, sauce-like pesto, add more olive oil and blend longer; if you want a chunkier pesto, use less oil and blend for less time.  So simple. So fresh. 

Salmon
Select a large enough pot that the salmon fillets can sit flat without touching each other. Sprinkle each fillet with salt and pepper. Pour water or wine into the pot so that it’s about ½” deep. Squeeze in the lime juice. Bring the liquid to a simmer and lower the salmon fillets – skin-side down – into the warm water or wine. Poach for 10 to 12 minutes. Flip the fillets and poach for another 5 to 6 minutes. If using immediately, serve warm. 


Serving
Spoon the pea pesto onto your serving platter or into individual serving bowls. and place the poached salmon on top. Sprinkle with more freshly ground salt and pepper, if desired. Garnish with fresh herbs and a lime slice. Serve immediately.

Two Shepherds Winery on the web, on Facebook, on Instagram

*Disclosure: I received sample wines and wine at an industry discount for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an