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Pinot Noir

Beer and Wine Pairings/ Featured/ Vietnamese Recipes

Teriyaki Salmon

Teriyaki salmon paired with Pinot Noir

So, as you guys may have noticed on the blog and on my Instagram, I’m beginning to venture into the area of wine pairing with my meals. My plan is to focus on affordable wines, and pairing them with the everyday meals that I blog about. However, Southeast Asian cuisine (especially Vietnamese) is a tough cuisine to do a wine pairing with because there are just so many layers of flavour in the meals. I tried pairing a wine with a Vietnamese Pork Chop Rice dish the other day, and I didn’t know what flavour profile to focus on – the lean pork, tangy fish sauce, creamy egg yolk, pungent scallion oil, crisp cucumbers and hot rice all married together to provide such complex flavours!

A Vietnamese pork chop and rice dish, paired with a Pinot Noir

I tried a fruity Oregon Pinot Noir with the pork dish, but it just didn’t taste right together. The wine was just a bit to light and fruity for the heavier pork dish. So tonight, I paired the same wine with some teriyaki salmon and rice and it was perfect!

The wine is an Oregon Pinot Noir called Underwood that I got from a friend whose last name is Underwood. I know, right? I wish I had a wine with my last name!  This wine isn’t available in Saskatchewan but is available in Manitoba or Alberta.

We often hear that you should pair fish with white wine, but I think that light, fruity and acidic Pinot Noirs pair very well with Asian-inspired salmon dishes. I feel like a white wine would have been too crisp for this teriyaki salmon – the crispness would have clashed with the rich teriyaki sauce and resulted in a tangy aftertaste.

This salmon recipe is adapted from Gordon Ramsay’s teriyaki salmon recipe, and I’ve shared my slightly modified version below. I served this salmon with a side of steaming hot jasmine rice and green beans sautéed with minced garlic, sesame oil and soy sauce. Pour yourself a nice fruity Pinot Noir and give this recipe a try!

Salmon filets in the rich teriyaki marinade

Teriyaki Salmon

Print Recipe
Serves: 2 Cooking Time: 15 minutes

Ingredients

  • Thumb size piece of ginger, finely minced
  • 2 garlic cloves, minced
  • 3 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp mirin (or Chinese rice wine)
  • olive oil
  • sesame oil
  • 2 salmon filets, skinless
  • salt and pepper

Instructions

1

Whisk the ginger, garlic, soy sauce, maple syrup, mirin and a drizzle of olive oil together in a bowl.

2

Place the salmon filets in a dish, season with salt and pepper, and pour the sauce over them. Cover with plastic wrap and set aside to marinate in the fridge for a couple hours.

3

Place a large frying pan over medium heat and add a drizzle of olive oil and smaller drizzle of sesame oil. When the oil is hot, place the salmon in the pan, reserving the marinade. Cook for 2 minutes, then pour in the marinade over the salmon and cook for another 3 minutes. Turn the salmon filets over and cook for another 3-5 minutes, basting with the sauce to coat the salmon.

4

Serve with rice and spoon some of the sauce over the salmon.

Beer and Wine Pairings/ Canadian Recipes/ Featured

Ginger Molasses Cookies

Does anyone else feel like November is just going by too fast? Next thing you know, Christmas will be here! I feel like I’m behind on putting Christmas decorations up. So far, I just have my front entry way decorated, but I haven’t had time to put my wreath up on the front door or put up my Christmas tree. I have it written down in my to do list, but I keep on putting it off day after day. The goal is to get all the decorations up before the end of the month!

Christmas decorations are up in the front entry!

Christmas decorations are up in the front entry!

The baby is down for her morning nap, so I have a couple hours. Instead of putting up the tree though, I’m in the mood to make some cookies. With Christmas around the corner, I’ve decided to make some Ginger Molasses Cookies. I’m hoping that the smell and taste of these cookies will get me in the holiday mood and give me some motivation to put up the Christmas tree. These cookies are deliciously soft and chewy and are my personal favourite. My husband still prefers my Snickerdoodles over these ones, but too bad for him.

Oh, let’s talk about wine pairings! There are a couple of types of wines that would go very well with these ginger molasses cookies. For all you white wine lovers out there, a nicely chilled German Riesling would pair well with the spicy notes of the ginger in this cookie. My personal favourite is the Dr. Loosen Riesling. For all the red wine lovers, the bright acidity of a Pinot Noir would pair well with the richness of the molasses in this cookie.  I haven’t found a Pinot Noir that I absolutely love yet though – anyone have any recommendations?

cookies-and-dr-loosen

Give this recipe a try and please send me your Pinot Noir recommendations!

Ginger Molasses Cookies

Print Recipe
Serves: 12-15 cookies Cooking Time: 10 minutes bake time

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 3/4 cup unsalted butter, softened
  • 3/4 cup white sugar
  • 1 large egg
  • 1/4 cup molasses
  • White sugar to roll the cookies in

Instructions

1

Line a large baking sheet with parchment paper and set aside.

2

In a medium bowl, whisk together the dry ingredients - flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.

3

In a large bowl, beat together the butter and white sugar for 2-3 minutes until light and creamy. I used my hand mixer. Add the molasses and egg, and beat for another 2-3 minutes.

4

Stir in the dry ingredients and mix until combined.

5

Refrigerate the dough for about 20 minutes or pop the bowl in the freezer for 10 minutes. (I usually take this time to clean up the kitchen a bit and preheat the oven to 375 degrees F).

6

Roll the dough into 1-inch balls and roll the balls in the white sugar. Space the balls about an inch apart on the cookie sheet and bake in the 375 degree oven for 12-15 minutes.

7

Cool the cookies completely and enjoy!