The votes are in! The majority of you wanted EASY...and this week's recipe doesn't get any easier. I am not even sure how I created this recipe, about 7 or 8 years ago, but it is my husband's favorite, and he won't eat salmon anywhere else unless at home. It literally takes minutes, you can NOT mess it up and is perfect for a night when you are wiped and do not want to break a sweat in the kitchen. It is also great for a large group and can be doubled, tripled, or quadrupled easily. I have served this at brunch and at dinner parties, and like to serve it with a lightly tossed Bibb lettuce, cuke and red onion salad-lightly dressed with fresh lemon juice, olive oil, salt and pepper. If you need something heartier with the fish, organic jasmine rice with an emulsion of cilantro, garlic and lime is a beautiful compliment, as is asparagus.
We only get our seafood from the best here in town- Joey & Kimmy's Seafood Shack on US1. They have the freshest seafood, and I always call ahead and have them portion it out, de-skin, and set it aside so it is ready for pickup. Phone is 772.918.8855.
WINE PAIRING:
Salmon is a heavier/richer fish, so I like to pair it with white wine. I am a lover of heavy, oaked, chardonnays, so will pair this with my fave breakfast wine (as of late), Rombauer Vineyards Chardonnay. If you want a lighter chard, Cakebread would be a beautiful step-in since it is more crisp and much lighter than Rombauer. Don't forget Pouilly-Fuisse (a Chardonnay from Burgundy...and yes we sell them!!) which would make this dish sing. If chards aren't your bag, we also have a beautiful Pinot Gris or Sancerre that would pair nicely with the salmon. You can get these all at MARKET, and we have a ton of other yummy whites and will deliver to your front door, or you can do curbside pickup. We LOVE to chat and help you with what you are ordering, so do not hesitate!
We only get our seafood from the best here in town- Joey & Kimmy's Seafood Shack on US1. They have the freshest seafood, and I always call ahead and have them portion it out, de-skin, and set it aside so it is ready for pickup. Phone is 772.918.8855.
WINE PAIRING:
Salmon is a heavier/richer fish, so I like to pair it with white wine. I am a lover of heavy, oaked, chardonnays, so will pair this with my fave breakfast wine (as of late), Rombauer Vineyards Chardonnay. If you want a lighter chard, Cakebread would be a beautiful step-in since it is more crisp and much lighter than Rombauer. Don't forget Pouilly-Fuisse (a Chardonnay from Burgundy...and yes we sell them!!) which would make this dish sing. If chards aren't your bag, we also have a beautiful Pinot Gris or Sancerre that would pair nicely with the salmon. You can get these all at MARKET, and we have a ton of other yummy whites and will deliver to your front door, or you can do curbside pickup. We LOVE to chat and help you with what you are ordering, so do not hesitate!
We are out delivering daily, and will get you anything that tickles your fancy if you don't see what you love on our list. And, if you didn't know-we price match with competitors in town.
We hope you love this recipe as much as we do...and it becomes a happy little staple on your monthly menu.
We hope you love this recipe as much as we do...and it becomes a happy little staple on your monthly menu.
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SAYRE'S SIMPLE HERB BAKED SALMON
By Sayre Schwiering
INGREDIENTS
Prep Time: 10 Minutes
Cook Time: 15 Minutes
- 1 Bottle of your favorite FULL bodied, white wine (Sayre loves HEAVY, oaked chardonnays like Rombauer chardonnay or Cakebread chardonnay from Market’s portfolio) if that isn’t your jam- I recommend Sauvignon Blanc, Sancerre or a nice Pinot Gris…
- 1 Wine Glass
- 12 oz of salmon, skin removed at fishery & cut into two slices
- ½ Cup of Curly Leaf Parsley, finely chopped
- 3 Garlic Cloves, finely chopped or pressed (I prefer pressed)
- 3 Tbsp of Dijon Mustard
- 1/8 Cup of Olive Oil
- 2 Green Onions/Scallions, chopped (green AND white parts)
- 2 Tbsp of Fresh Lemon Juice
- Lemon Wedges for garnish
PREPARATION INSTRUCTIONS
Prior to cooking, ice down the wine. Nobody (and I mean NOBODY) likes room temperature white wine. It should be super, ice cold. Prior to preparing to cook, open bottle of wine. Pour one large glass. Take a sip. Take several sips. Relax. Breathe (you, not the wine). Enjoy the wine. Turn on some good-vibes only music.
Preheat oven to 450 degrees. Take salmon out of refrigerator and let salmon come to room temperature (about 30 minutes).
Measure out olive oil and pour into a bowl first, then, whisk in lemon juice and Dijon mustard until emulsified.
Add parsley, garlic, and green onions (all should be chopped finely) to olive oil and lemon mixture. Mix all together until well blended. Should be nice and pasty, and fragrant.
Take another decent sip of wine.
Line baking sheet with foil, or use glass pyrex dish…brush lightly the bottom with oil or coat with cooking spray. Place salmon pieces on tray or dish, and be sure to space out so that heat can evenly distribute.
Coat the top of salmon with herb mixture, spooning extra bits on top of salmon prior to going into the oven.
Bake for 15 min.
Serve with roasted asparagus and wedges of lemon, or a simple cucumber/avocado salad with lemon and salt/pepper. (Don’t forget to serve your guest(s) the remainder of your white wine…or just open another bottle).
Enjoy!
Cin Cin
-Sayre
xxx
Preheat oven to 450 degrees. Take salmon out of refrigerator and let salmon come to room temperature (about 30 minutes).
Measure out olive oil and pour into a bowl first, then, whisk in lemon juice and Dijon mustard until emulsified.
Add parsley, garlic, and green onions (all should be chopped finely) to olive oil and lemon mixture. Mix all together until well blended. Should be nice and pasty, and fragrant.
Take another decent sip of wine.
Line baking sheet with foil, or use glass pyrex dish…brush lightly the bottom with oil or coat with cooking spray. Place salmon pieces on tray or dish, and be sure to space out so that heat can evenly distribute.
Coat the top of salmon with herb mixture, spooning extra bits on top of salmon prior to going into the oven.
Bake for 15 min.
Serve with roasted asparagus and wedges of lemon, or a simple cucumber/avocado salad with lemon and salt/pepper. (Don’t forget to serve your guest(s) the remainder of your white wine…or just open another bottle).
Enjoy!
Cin Cin
-Sayre
xxx
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Info, Profile & Tasting Notes for ROMBAUER:
MAKING: The grapes were gently whole-cluster pressed while the fruit was still cool. The juice was pumped to tank to cold-settle overnight before it was racked to barrel for primary and malolactic fermentation. The lees were stirred every two weeks to give the wine rich flavors and a creamy texture.
Soft spice, vanilla and nectarines mark the lengthy finish, while fresh, mouthwatering acidity leaves you longing for another glass.
MAKING: The grapes were gently whole-cluster pressed while the fruit was still cool. The juice was pumped to tank to cold-settle overnight before it was racked to barrel for primary and malolactic fermentation. The lees were stirred every two weeks to give the wine rich flavors and a creamy texture.
Soft spice, vanilla and nectarines mark the lengthy finish, while fresh, mouthwatering acidity leaves you longing for another glass.
Tasting Notes: Juicy peaches, pineapple and citrus greet the nose, followed by vanilla and toasty oak. Ripe tropical fruit, pear and apple flood the lush, silky palate.
Info, Profile & Tasting notes of Cakebread are:
This signature Napa Valley chardonnay is grown in the cool Carneros conditions that maintain excellent balance between fruit characters and acidity in grapes. We ferment and age this white wine in French oak barrels, and leave it on the yeast lees for months to enhance texture and complexity. Floral aromas mingle with fresh citrus, orange blossom, and white peach characters, and the palate is weighty yet balanced, with a mouth-coating texture and a clean, mineral finish.
This wine has a pretty, floral nose with fresh citrus, orange blossom and white peach, but the real treat is in the mouth. The viscosity coats the palate; it is weighty on the tongue yet well balanced with acidity. The finish is clean with a nice zing and lingering minerality intertwined with pear and apple lemon.
Info, Profile & Tasting notes of Cakebread are:
This signature Napa Valley chardonnay is grown in the cool Carneros conditions that maintain excellent balance between fruit characters and acidity in grapes. We ferment and age this white wine in French oak barrels, and leave it on the yeast lees for months to enhance texture and complexity. Floral aromas mingle with fresh citrus, orange blossom, and white peach characters, and the palate is weighty yet balanced, with a mouth-coating texture and a clean, mineral finish.
This wine has a pretty, floral nose with fresh citrus, orange blossom and white peach, but the real treat is in the mouth. The viscosity coats the palate; it is weighty on the tongue yet well balanced with acidity. The finish is clean with a nice zing and lingering minerality intertwined with pear and apple lemon.
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