We are now in the second week of Taste Washington's Recipes at Home series!
We are thrilled to share our rendition of Salmon Piccata - a light main course dish that is beautiful, simple to make, and absolutely worthy of sharing with company.
This week's recipe theme, Chardonnay & Catch of the Day, connects a great meal and wine pairing with matters of sustenance from the ocean, one of Earth’s most valuable natural resources. This recipe dresses delicate Coho salmon in a light, savory sauce of garlic, butter, capers and lemon - an irresistible pairing with Gård's 2018 Chardonnay. Fun fact: This particular fish was line-caught in early August by our Marketing Producer Peyton just outside WA's Juan de Fuca Strait!
While this tasty salmon dish takes just minutes to prepare, it certainly does not sacrifice in flavor and can easily be adjusted to serve larger or smaller dinner parties. Don't forget to tag @gardvintners if you share your interpretation of this tasty dish on Facebook or Instagram, or email pics to marketing manager Jen.
If you are following along with our Taste WA Wine Month weekly recipes series, be sure to check out Gård's Taste WA 5-pack, comprised of one carefully selected wine for each week/recipe.
1 ½- 2 lbs salmon fillets, skin on (we used Coho, aka silver salmon)
Seasonings: Salt, fresh ground black pepper, paprika, garlic powder, Italian seasoning blend
1 tbsp extra virgin olive oil
2 large lemons (juice)
3 cloves minced garlic
3 tbsp capers
fresh parsley, chopped (to taste)
Season salmon fillets on skinless side with salt, pepper, paprika, garlic powder and Italian seasoning blend (can sub for any dried or fresh Italian herbs).
Heat a large pan on medium-high. Once heated, add extra virgin olive oil.
Place seasoned salmon fillets skin-side up in the hot pan. With lid on, sear for 3 minutes per side.
Remove fillets from pan, separating from skin in the process. Discard skin.
Into the same pan on low heat, add butter and garlic. Sauté 2 minutes, then add capers and lemon juice.
Return salmon fillets to pan and spoon sauce over them. If the salmon needs to cook a bit longer, place lid back on and let simmer for an additional 1-2 minutes.
Add fresh parsley to taste and serve with your favorite sides, spooning sauce over fillets – we love to pair with zesty lemon broiled green beans and rustic garlic mashed potatoes, and of course a nice chilled glass of Gård’s 2018 Chardonnay. Cheers!
Servings: 4 Prep time: 10 minutes Cook time: 10 minutes
Savor an unfiltered appearance with citrus crème, caramel, honeycomb and brioche. Underlying hints of white flowers with a citrus and pineapple tart. The palate is silky with a perfect combination of citrus and stone fruits, with a background of light toast and citrus crème brûlée. Does a great job of cutting through the richness of the piccata and is a great complement to any fish or seafood meal!
100% Chardonnay | Royal Slope AVA | Lawrence Vineyards | 150 cases produced
Gård Tasting Room Associate turned Marketing Producer, Peyton Anderson, visits Sekiu, Washington each summer with her family where they fish around the Straits to fill their freezer until the next summer's fishing adventures. Their catch is typically comprised of various types of salmon, including Chinook and Coho, as well as bottom fish, including Rockfish, Cabezon and Lingcod. Peyton personally prefers to eat salmon over any other fish, but enjoys fishing for bottom fish the most because of the surprise of what you end up pulling into the boat. Her Australian Cattle Dog Ruby also never misses a fishing trip and loves the excitement on the boat when they really get into the fish! See below for some fun photos from the trip the salmon in this recipe was caught on....