Spring is almost here which propelled me to think about the warm weather ahead, white wines and springtime dishes. As I was scrolling through my usual Instagram feed I came across Food & Wine Magazine’s white wine pairing recipe of the day and I knew exactly what I was going to draw inspiration from for tonight dinner. After work, I swung by Molsberry Market to pick up the essentials – Salmon Fillet, Fennel, Red Onion, Lemons and Dill. The weather today was absolutely perfect so when I got home I opened all of the windows, threw on the Bob Marley Pandora station, poured a glass of Sauvignon Blanc and began cookin’.
This recipe is extremely easy and only requires the below seven ingredients.
- Two 6-ounce salmon fillets with skin
- Kosher salt
- 1 1/2 tablespoons fresh lemon juice (1/2 lemon)
- 1/8 – 1/4 cup thinly sliced red onion
- 1/2 fennel bulb, cored and thinly sliced crosswise
- 1 tablespoon dill, chopped
- Olive oil
Preheat the oven to 350 degrees. Combine the fennel, onions, dill, lemon juice and a tablespoon of olive oil in a bowl. Season with salt and set aside. In an oven proof skillet (I used my cast iron) heat 1 teaspoon of olive oil over medium / medium – high. Everyone’s stove is different so just make sure to watch the fish. Season the salmon with salt and place the fillet skin down in the skillet. Cook until the skin is crispy – about four minutes. Transfer the salmon to the oven and bake until cooked through, about 3-4 minutes. Transfer to a plate and serve with fennel slaw. Serve with a light-bodied white such as a Sauvignon Blanc, Pinot Gris or Albariño. Some suggestions:
- Sauvignon Blanc: Creekview Vineyards Sauvignon Blanc | $24
- Sauvignon Blanc: Kenwood Vineyards Reserve Sauvignon Blanc | $15
- Pinot Gris: Balletto Vineyards Russian River Pinot Gris | $18
- Albariño: Eric Ross Albariño | $25
What are some of your favorite spring time wines? Share with us at @ApronsStilettos
Cheers ~ Crystal