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Salmon with White and Red Wine
by Chef Michael Foley *
Salmon with White Wine
Ingredients
• 4 6 oz fillets of salmon
• 1 tbsp fennels seeds
• 1 tbsp rosemary, minced fresh
• 1 tbsp fresh orange zest
• 2 tbsp butter
Crush the fennel seeds in a grinder. Combine with rosemary and orange zest.
Rub on top of the salmon. Cover with plastic and refrigerate
for 12-24 hrs. Season the salmon with salt and freshly
ground pepper. Melt butter in a large oven-proof skillet,
add salmon face down and brown lightly. Turn the salmon
and transfer to a medium 350°F oven for about 4-5 minutes
more.
Plate and serve immediately with fresh, warm, buttered
green vegetables.
Serves 4
Salmon with Red Wine
Ingredients
• 4 6 oz fillets of salmon
• 1 tbsp fresh coarsely chopped cilantro
• 1 tbsp olive oil
• 1 clove smashed garlic
• 2 tbsp finely diced yellow onion
• 1 5.5 oz can black beans
Season the salmon with salt and freshly ground pepper. Sprinkle generously with the chopped cilantro. Set aside. Heat a six-inch sauce pan over medium heat. Add the olive oil. Add the onion then garlic and sauté lightly – do not brown. Drain the black beans, reserving the liquid. Add the beans to the onion mixture and toss until just warmed. Add back some of the liquid and bring to a boil. Remove from heat and with fork mash until just chunky. Reseason to taste with salt and pepper. Steam salmon fillets until moist, about 4-5 minutes. Place black beans on a plate, then place salmon on top. Crisp, steamed vegetables served with tortilla chips are a nice accompaniment.
Serves 4
* About Chef Michael Foley
These are the first in a quarterly series of wine-friendly recipes from internationally celebrated chef/restaurateur, Michael Foley. Michael is an expert in food and beverage pairing as he highlights regional and contemporary cooking. Presently he is working from Chicago through print, television, radio, podcasting and the internet. With a background in physiology,
Michael applies the art and science of contrasting or partnering flavors with dozens of cuisines. Check back soon for a link to his new website on food and wine.
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