The New Year has passed and Mardi Gras has ended, but we have a delicious recipe dish for you to try while you settle into 2015. This healthy and refreshing dish is ideal for Lent and is simple to prepare. Plus, some of our wine and spirit experts chose a few wines that will pair perfectly with your meal. Enjoy!
4 6oz Salmon Fillets
1/4 lb Portobello Mushrooms
1/2 cup Sherry Vinegar
1 1/2 cup Extra Virgin Olive Oil
1 tsp Dijon Mustard
1 tsp Truffle Oil
1 lb Asparagus
20 Shiitake Mushrooms
Salt and Pepper
To make the vinaigrette: Remove gills from Portobello Mushrooms and dice very small. Sauté Portobello Mushrooms in 1 Tbs of olive oil until tender then add 2 Tbs of Sherry Vinegar. Transfer to bowl to allow to cool. Add Dijon Mustard and remaining vinegar to bowl, whisk in 1 1/4 cup of olive oil. Finish with truffle oil and season with Salt and Pepper to taste.
To prepare asparagus: Preheat Oven to 400 degrees & trim Asparagus and thinly slice shiitake mushrooms. Toss Asparagus and Mushrooms with olive oil, salt and pepper. Place on coated pan and roast for 5-7 minutes
To prepare Salmon: Season Salmon with Salt and Pepper. Heat a skillet until very hot, sear both sides of the salmon then place on side. Finish Salmon in oven until desired temperature. Serve with warm French baguette.
You can find these key ingredients at Martin’s!
And to pair with your meal….
Marchesi di Gresy Sauvignon Bianco
An ideal wine that because of its good structure and complexity makes of it a perfect companion to hors d’oeuvre, seafood and fresh spring salads. Marchesi di Gresy Sauvignon Bianco provides a full, harmonious, flavoursome and persistent taste paired with this meal.
This wine has a pale golden-green color and an expressive nose of grapefruit and citrus fruit with floral aromas. These notes are enhanced and strengthened by the lively acidity on the palate, with plenty of body, richness and, roundness making it a perfectly balanced wine for seafood and light fare.
Roederer Estate Brut Rose