Salmon and Cucumber Boats
Salmon and Cucumber Boats is a pescatarian recipe with 4 servings. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 340 calories, 17g of protein, and 15g of fat. If you have cream, pepper, pumpernickel, and a few other ingredients on hand, you can make it. To use up the low fat sour cream you could follow this main course with the Angel Food Cake as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Cut away rind. Section orange over bowl, removing membranes and catching juices and sections in bowl.
Mix in salmon, tomato, onions, basil, oil, pepper and salt. Divide salmon mixture evenly among cucumber boats. Top each boat with 1 1/2 teaspoons sour cream.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 12 dollars per bottle.
Tenuta di Nozzole Le Bruniche ChardonnayNozzole Le Bruniche is an elegant and distinctive expression of the Chardonnay variety, with a clean, fragrant bouquet of white and tropical fruits offset by slight nuances of toast. On the palate, it shows a superb balance of fruit ripeness underscored by a fresh acidity and structure of medium body, with an overall impression of delicate complexity. These are repeated in the clean, persistent finish, which ends on a subtle toasty note.