Salmon with Basil Sauce
Salmon with Basil Sauce is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 607 calories, 34g of protein, and 52g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of olive oil, basil, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing
Drizzle salmon with olive oil, and sprinkle with salt and pepper. Set aside 10 minutes to absorb flavor.
Meanwhile, combine basil, 1/2 cup olive oil, and remaining ingredients in a food processor. Pulse until finely chopped, and set aside.
Heat a large nonstick skillet over medium-high heat. Saut salmon 4 to 5 minutes on each side, or until desired degree of doneness.
Place on serving plates. In the warm skillet, heat reserved basil sauce, and pour over salmon.
Perfect Pairing: California lifestyle expert Susie Coelho recommends Meridian Pinot Noir for the Salmon with Basil Sauce. A hint of lemon means the recipe would work equally well with Meridian's Chardonnay. Another option is Meridian Sauvignon Blanc. Its bright, sunny quality matches the acidity of the tomatoes.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
A to Z ChardonnayThe 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.