Our JJJ Cellars 2010 Chardonnay is redolent with flavors and aromas of tropical fruit and displays the traditional color of pale straw. Typical food affinities for Chardonnay include salmon, creamed or grilled seafood, pasta with white sauce, lobster, scallops, veal, and the “other white meat” pork. This month we are pleased to offer this recipe for your dining and wine pairing pleasure.
Grilled Salmon with mustard-wine sauce
SERVES 6 – TIME: 30 minutes
2 tsp. minced garlic
½ tsp. salt
1 tsp. freshly ground black pepper (divided)
2 Tbsp. each olive oil and fresh lemon juice
6 salmon fillets
2 Tbsp. butter
1 Tbsp. flour
½ tsp. paprika
¾ cup milk
2 Tbsp. Dijon mustard
1 cup JJJ Cellars 2010 Chardonnay (divided)
2 tsp. each chopped fresh basil and rosemary leaves
- Pour ½ cup of the JJJ Cellars 2010 Chardonnay into a wine glass and sip while you cook.
- Prepare a grill or broiler pan for high heat (450°).
- In a small bowl, combine garlic, salt, ½ tsp. of the pepper, the oil and lemon juice.
- Brush the mixture all over both sides of the salmon, then cook, turning once, until done the way you like, about 6 minutes for medium.
- In a small saucepan, melt butter over medium heat.
- Stir in flour with a whisk and cook until starting to brown.
- Whisk in remaining ½ tsp. pepper, the paprika, milk, mustard, and the last ½ cup of JJJ Cellars 2010 Chardonnay.
- Cook until simmering, then spoon over salmon and sprinkle with herbs.
Tips: regular olive oil not extra virgin is fine, unsalted butter is great, non-fat milk can be used.
JJJ Cellars 2006 Merlot is big, plumy, smoky and rich! Merlot pairs well with aged cheese, grilled poultry, steak, lamb and lightly spiced foods. Our wine pairing recipe for you is Braised Lamb Shanks, easy, elegant and yummy!
Braised Lamb Shanks – 4 Servings
4 Lamb shanks
½ cup Flour
½ tsp. Salt
1 tsp. Oregano (fresh is best, or dried)
1 tsp. Basil (fresh is best. or dried)
1 clove Garlic (more is better)
¼ cup Oil or olive oil
1 Large onion, chopped
2 cups JJJ Cellars 2006 Merlot
½ cup Water
Other herbs (fresh is better) like parsley, thyme, bay and celery leaves can be added too.
- Pour ½ cup wine into a wine glass and sip while cooking.
- Wash and dry lamb shanks, dredge with flour mixed with salt & pepper, oregano, basil.
- Brown shanks in a pan on all sides in oil and garlic.
- Remove shanks and juices to a crock pot.
- Add remaining ingredients (including the other ½ cup JJJ Cellars 2006 Merlot) , cover and cook all day until done.
- Serve in a big soup bowl over pasta, garlic mashed potatoes, rice, or shredded cabbage.
[For larger amounts adjust quantities and put the shanks in a covered roasting pan in the oven at 350° for 2 hours, or 275° all day.]
Tip: Reserve any of the left over juices/stock and cool in fridge. Remove any accumulated fat. Freeze the stock and use as a “starter” for the next time you prepare this recipe. It just keeps getting better and better.
Recipe Submitted by Elaine Lyttleton, Chinook Vineyards, Ramona CA
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