Good food and wine sustain us best when produced with care and shared with friends.
Sign up for our monthly newsletter to discover what’s new from California’s trend-setting wineries, farms, and kitchens.
7月, 2020
Take It Outdoors!
Where salmon is king: There are lots of fish in the sea, but for many Californians, it’s salmon or nothing. Wild ocean-caught king salmon, aka chinook, tops the pecking order (although coho and sockeye salmon make very fine eating). Fun fact: King salmon is higher in omega-3 fatty acids than any other wild fish, and in summer, its fat content climbs. Time to cook some salmon.
Pan-searing is just about the easiest method. You don’t have to light a grill, or clean one. You don’t have to turn the fillets. Even if you choose not to eat the skin, cooking the fish with the skin on helps protect and baste the flesh. Just slide an offset spatula between the flesh and the skin when you’re ready to serve and the fillet will lift right off.
Here’s another beautiful thing about king salmon: It’s delicious hot or cold. Planning a picnic? Seared salmon fillets will hold up admirably from your kitchen to the park. (If you’re traveling far, use ice packs.) The cool corn and poblano salad is equally portable; pick up some corn from a farmers’ market so it’s super-fresh. If you’re picnicking, put the avocado in your hamper and add it to the salad on site. An extra step, but worth it for quality.
No wild salmon where you live? Substitute the freshest fish you can get but check the Monterey Bay Aquarium’s Seafood Watch for a sustainable “green light” choice.
WINE COUNTRY STEPS UP
Sustainability isn’t just a buzzword in California’s wine country. It’s a broadly shared vision. Did you know that more than 90% of California wine is produced in a Certified California Sustainable Winery? Each winery’s path to sustainability is unique because each business faces different challenges, but the commitment to improve is widespread and deep rooted. Click here to learn what individual wineries are doing to operate more sustainably.
The Pour
Which Wine?
You don’t have to agonize over the right bottle for this salmon dinner. You can hardly go wrong. A light- to medium-bodied red wine with moderate tannin (think California Pinot Noir or Merlot) works, thanks to the heightened flavors contributed by pan-searing. But a bright, citrusy Sauvignon Blanc makes a lot of sense, too—like adding a squeeze of lemon to the fish. And don’t rule out a California Chardonnay. Its rounded, mineral notes match the lushness of salmon and the milky sweetness of fresh corn—a complementary pairing rather than a contrast.
Meet the Grapes: Explore more wine pairings
Wine Institute is an association of California wineries and affiliated businesses from the beautiful and diverse wine regions throughout the state. Wine Institute works to create an environment where the wine community can flourish and contribute in a positive fashion to our nation, state and local communities. For information please contact communications@wineinstitute.org.