Experience the culinary delights of the Willamette Valley with this exquisite pairing featuring Sokol Blosser Pinot Noir. The delicate flavors of wild-caught salmon perfectly complement the fruity notes of the Pinot Noir, while the quinoa salad adds a refreshing and nutritious element to the dish. Elevate your dining experience with this sophisticated wine and food combination.
Ingredients: 1 bottle Sokol Blosser Pinot Noir. 8 oz wild-caught salmon fillet. 2 tbsp olive oil. 1 lemon, sliced. Salt and pepper to taste. 1 cup quinoa. 2 cups water or vegetable broth. 1 cup cherry tomatoes, halved. 1/2 cup chopped fresh parsley. 1/4 cup crumbled feta cheese. Balsamic glaze for drizzling.
Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the salmon fillet after rubbing it with olive oil. Add lemon slices to the salmon. Salmon should be baked in a hot oven for 12 to 15 minutes, or until it's fully cooked. Rinse the quinoa under cold water at the same time. Bring broth or water to a boil in a saucepan. Add the quinoa and cover. Simmer for 15 minutes, or until the quinoa is soft and the liquid is absorbed. When the quinoa is done, use a fork to fluff it up and then add the cherry tomatoes, parsley, and feta cheese. Add pepper and salt to taste. Place the quinoa mixture on plates and then add the baked salmon on top of it. Put the balsamic glaze on top of the salmon. Pair the food with Sokol Blosser Pinot Noir. Have fun!
Prep Time: 15 minutes
Cook Time: 15 minutes
piccolo italian cafe
