easyEggs Poached In Red Wine20 minutesPeaches in Red Wine20 minutes, plus chillingSalmon 'Sandwich'35 minutesChicken In Red WineSalmon Fillets with Horseradish Crust, Cucumbers and Salmon CaviarWhole Roast SalmonShanghai-Style Vegetable Noodles30 minutesStriped Bass in Grape Leaves1 hour 30 minutesLessons Worth Savoring Spinach TimbalesSauteed Striped Bass With Wild MushroomsSichuan-Style Poached Sea Bass With Hot Bean SauceLinguine With Monkfish And ScallopsAbout 30 minutes Salmon Fillets Braised In Red Wine 1 hour 10 minutes In a saucepan, place one tablespoon of the butter, a quarter cup of the shallots, the onions, celery and carrots. Cook, stirring, for one minute over a medium-high flame. Chop the fish bones and head coarsely and add them to the pan. Cook and stir for two minutes. Pour three cups of the wine and the water into the pan, then add the bay leaf, thyme and parsley. Reduce the cooking liquid for 45 minutes over a medium-low flame, or until it reaches about one cup.

Strain the broth into a pan. Select a pan large enough to hold the fish in one layer. Rub the bottom of the dish with a half teaspoon of butter and sprinkle the remaining shallots over the bottom of the pan. Arrange the fish, skin side down, in the pan. Sprinkle with salt and pepper generously. Add the remaining half cup of wine and fish broth. Dot the fish with one tablespoon of the butter. Place the pan over a medium-high flame and cook, covered, for about 90 seconds, flip the fillets gently and cook another 90 seconds (cooking time may vary with thickness of the fish). The salmon should be just barely cooked in the center; Transfer the fish to a serving dish, cover with foil and keep it warm. Over a high flame, reduce the cooking liquid to about one cup. Strain it through a fine sieve and into a saucepan. Swirl in the remaining butter and, while hot, spoon the sauce over the fish. Potatoes and Celeriac Au Gratin 1 hour 30 minutes Fricassee Of Cod With Red-Pepper Compote

Roasted Duck With Figs Savory Corn Fritters With Sauteed Vegetables Fast Tomato Sauce With Anchovies Black Bean and Poblano Tacos Hainanese Chicken With Rice 1 1/2 hours, plus resting How to Cook Asparagus How to Make Gravy How to Make Stuffing Bracing European white wines for crisp salmon cakes A lemon wedge is the ubiquitous companion to a serving of fish, whether pan-seared or coated and fried. That spritz of acid the citrus provides also can come from wine, as it does with these three from Italy, France and Spain. All promise to balance the rich salmon cakes for a simple and satisfying dinner. Salmon cakesMix together 1/4 cup mayonnaise, 1/4 cup finely chopped fresh dill, 1/4 cup finely chopped red onion, finely grated zest of 1 lemon, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1 3/4 pounds cooked salmon, skin, bones and gray strip of flesh discarded. Pat into 8 cakes, each about 1 inch thick. Roll cakes in 1 1/4 cups fresh breadcrumbs.

Heat a thin film of oil in a skillet set over medium heat. Cook salmon cakes in batches until crisp outside and hot inside, 2 to 3 minutes per side. Recipe by Leah EskinDRINK THISPairings by sommelier Rachael Lowe of Spiaggia, as told to Michael Austin:2015 Nino Negri Ca' Brione Terrazze Retiche di Sondrio, Valtellina, Italy: From a mainly red wine-producing region, this white is a blend of slightly dried chardonnay and sauvignon blanc grapes combined with incrocio manzoni and a touch of white nebbiolo. best novels about wineAged for about eight months in French oak, this wine has a balance of acidity and texture. best wine shop in west los angelesWith notes of mango, papaya, vanilla and a hint of almond, it will balance the salmon's richness perfectly.best dessert wine 2015

2015 Pascal Jolivet Sancerre, Loire Valley, France: Made of 100 percent sauvignon blanc, this wine is a classic representation of its region. Stainless steel-aged, it provides a true taste of the grape. Green apple, freshly cut grass, wet stone, lime blossom and a hint of pepper will complement the dish's vegetal notes, while its bracing acidity will cut through the breading and fish. glass of wine soundAlso, the wine's grass aromas will align with the dill.2006 Lopez de Heredia Vina Gravonia Crianza Blanco, Rioja, Spain: Consisting of 100 percent viura grapes, this wine was aged for four years in the barrel and further in the bottle. 5 french wine regionsWaxy notes of bruised golden apple, macerated lemon skins, marzipan, honey and lanolin accompany a viscous texture. guide to wine poster

That texture will complement the fatty salmon and the mayonnaise, while the wine's acidity will balance the lemon. Plus, notes from oak aging will intermingle beautifully with the dill. © 2017, Chicago Tribune A version of this article appeared in print on April 05, 2017, in the Food & Dining section of the Chicago Tribune with the headline "Acidic spritz balances rich salmon cakes - how to pair wine" — Today's paperToday's paper | Become an Expert in Salmon and Wine Pairing! Posted by Jessica Noste It’s time to learn how to improve your salmon prowess this summer! Many people don’t realize that wine selection is crucial when served with salmon. It can make or break your dining experience. Here are a few tips to help you find the right wine to pair with your salmon dish. It’s important to consider how your salmon has been prepared. For plain and simple salmon, you can go two different routes. The first is to choose a richer wine, like a Central Coast chardonnay from California or a sémillon from Hunter Valley.

These will be similar in richness to the salmon and you will end up with a fuller taste. The other route is to select a slightly more subtle flavor, like that of a vermentino from Sardegna or a sauvignon blanc from the Loire Valley. These will act as palate cleansers, perfectly contrasting with the salmon’s rich taste. For more complex preparations, the range of complementary wines narrows down. Smoked: When pairing wine with smoked salmon, it’s recommended that the wine has enough acidity and flavor to complement the salty, fishy notes in the dish. Try a bold rosé or a sparkling wine. Grilled: Grilling salmon creates a char, and that can go very well with a New World syrah, pinot noir, or pinot gris. Fishcakes: If you prefer salmon in fishcakes, choose a chardonnay or a sparkling wine, like Champagne. Be careful when pairing red wine with salmon. Avoid high-tannin red wines, because they can elicit a metallic taste when paired with salmon. Tannin is a naturally occurring polyphenol found in grape skins that affects the texture of wine and makes it taste dry.