Dill-Caper Salmon over Garlic Sautéed Spinach with Lucienne Pinot Noir

When I lived in Athens, GA I loved a salmon and spinach dish at a local French restaurant. I was not so crazy about the price. My boyfriend at the time made this dish for me in as his copycat version. I was very impressed until I realized how easy it was to make myself. I’m not promising that this is as good as my restaurant meal, but it has always happily filled my craving at a lower cost.

Lucienne 2007 Pinot Noir, Santa Lucia Highlands, Doctor’s Vineyard (Monterey)
http://store.hahnfamilywines.com/Lucienne

A Chardonnay or a Pinot Noir are your two best choices for this entrée. I love pairing Pinot Noir with salmon, so chose to open a bottle of that. This Pinot was one of the few in our collection that I had not tasted prior to buying. However, I love Santa Lucia Pinots and was very happy with this purchase. The rich bouquet was filled cherry, chocolate and slightly smoky notes. The chocolate and cherry continues on the palate. This medium body Pinot also contains subtle spice and caramel characteristics.

RECIPE: Dill-Caper Salmon
Servings: 2

Ingredients:

• ¼ c olive oil

• 2 cloves garlic, minced

• ½ tsp dill weed (dried)
• 1 tbsp drained capers
• ¼ tsp. salt
• 2 (7 oz.) Salmon fillets
• Juice from ½ Lemon

Directions:
1. Preheat oven to 375°F.
2. Heat olive oil over medium-low heat in a small sauce pan.
3. Sauté minced garlic for 2 minutes.
4. Place salmon fillets on a cookie sheet (you can cover with foil if you like).
5. Add dill weed, capers and salt. Continue to cook for another minute. Reduce heat to low keeping remaining sauce warm.
6. Pour half the sauce over the salmon being carefully to try to keep the sauce on the salmon.
7. Bake in oven for 8-10 minutes or until salmon flakes.
8. When salmon is done, I like to use a spatula to slide between fillet and skin. I then place the fillet on top of the spinach and drizzle remaining sauce over the dish.
9. Squeeze lemon over fish.

RECIPE: Garlic Spinach

I mince the garlic with the garlic for the salmon and start cooking this as soon as salmon goes in oven.

Ingredients:
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 10 oz. fresh baby spinach
• 1 tbsp water
• Salt, to taste
• Juice of half of lemon

Directions:
1. Heat olive oil over medium heat in large skillet.
2. Sauté garlic for 2 minutes.
3. Add spinach and 1 tbsp water. Place cover on pan.
4. Let spinach wilt for a couple minutes then toss it. You want to get the uncooked spinach to the bottom of the pan.
5. Once spinach is cooked, salt to taste and squeeze lemon juice on top.
6. Plate as directed above. The sauce from the salmon is delicious with the spinach.

Cajun Scallops with Bacon Spinach and Wrath Sauvignon Blanc

RECIPE: Cajun Scallops with Bacon Spinach
WINE: 2008 Wrath Sauvignon Blanc Destruction Level, Monterey


After a hike at Pinnacles National Monument on a particularly hot day, my husband and I popped into the charming Wrath Tasting Room in Soledad, CA. As I raised a glass of the 2008 Destruction Level Sauvignon Blanc to my nose, I was intrigued by the smokiness on the bouquet. I took a sip and the combination of the smokiness and intense grass immediately invoked a childhood memory. I envisioned myself running through the freshly cut grass as my father fired up the grill. My husband and I purchased several wines and then headed outside with a glass to relax on the patio. We sat overlooking a pond back dropped with grapevines and I pondered over what to pair with such a unique wine.

I stuck the wine in the fridge and waited for inspiration (and a hot day). Sitting at a traffic light after a long, hot and sweaty day at work, it hit me. I must admit I felt silly for not thinking of it earlier. One of my favorite tasty and easy recipes is Cajun Scallops with Bacon Spinach. I knew sauvignon blanc is fantastic with scallops and I suspected the smokiness would pair well with the bacon. I contemplated altering the recipe to wrap the scallops in bacon, but again it had been a long day. I opted for the fifteen minute version. I was rewarded with an excellent meal that paired nicely with a cool glass of wine!
http://www.wrathwines.com/Wines

RECIPE
Serves: 2
Ingredients:
1 lb sea scallops (thawed if frozen)
2 tablespoons flour
2 teaspoon cajun seasoning
1 tablespoon oil
1 (10 ounce) package prewashed spinach
2 cloves garlic, minced
1 tablespoon water
1-2 tablespoons balsamic vinegar
4 pieces of bacon (I use microwavable, pre-cooked bacon)
Salt, to taste

1. Rinse scallops and pat dry with paper towel.
2. Mix the flour and cajun seasoning in a Ziploc bag.
3. Toss scallops in bag to coat. Then lightly salt.
4. Heat the oil in a large skillet on high. It is hot enough when you can toss water drops into skillet and they sizzle.
5. Add the scallops and cook for approximately 2 (maybe 3) minutes until each scallop is opaque from the bottom almost to the middle (hopefully it will be nicely browned too). Flip and cook on other side until almost opaque to middle, another 2-3 minutes. (It will finish cooking on its own).
6. Remove scallops from skillet, keep warm.
7. Reduce heat on skillet to medium and add garlic. Cook 1-2 minutes.
8. Add spinach to skillet and sprinkle with water.
9 Cover and cook over medium heat until spinach is wilted; about 2 minutes.
10. Heat bacon in microwave about 10 seconds and tear into pieces.
11. Drizzle spinach with vinegar and toss well to coat. Salt to taste.
12. Enjoy!