Tips on how to pair seafood and wine
(BPT) - This holiday season, look to Italy for inspiration for your food and wine pairings. Serve your guests an exquisite meal inspired by the historic Italian “Feast of the Seven Fishes,” a tradition for family and friends to enjoy an array of seafood dishes for Christmas Eve dinner. The tradition originated with serving seven courses made up of classic Italian seafood dishes. Today, many families create personalized versions of the tradition by incorporating one or more fish dishes in their holiday menu.
For wine to compliment a “Feast of the Seven Fishes” menu, offer guests an Italian white wine and red wine, such as Pinot Grigio and Chianti from DaVinci. Rooted in centuries of winemaking tradition, DaVinci wines are produced by 200 passionate winegrowers in the Tuscan hillside town of Vinci, birthplace of Leonardo da Vinci.
To get started, try this recipe for Pine Nut and Parsley Crusted Salmon on Lemon Dressed Arugula. This stunning and simple recipe starts on the stove and then goes into the oven to finish for a spectacularly crispy and delicious fish. Served over a beautiful bed of lemon dressed arugula and paired with a glass of DaVinci Pinot Grigio or Chianti, it is sure to please your holiday crowd.
For more seafood recipes and wine pairing ideas, visit www.davinciwine.com and www.facebook.com/davinciwine.
Pine Nut and Parsley Crusted Salmon on Lemon Dressed Arugula
Serves 4.
For the Salmon:
4 skin-on salmon filets (6 to 8 ounces each)
1/3 cup pine nuts
1/2 cup panko bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons whole grain Dijon mustard
Neutral oil, such as canola or grapeseed
For the Salad:
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon whole grain Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon sugar
A pinch of fresh lemon zest
8 cups baby arugula
1/4 cup Pomegranate arils
Additional chopped parsley, for garnish
Instructions:
Preheat oven to 425 degrees Fahrenheit.
Lay paper towel out on a pan or cutting board in a double layer. Place the salmon filets skin side down on the paper towel and move them around a bit to ensure the skin is completely dry. Sprinkle the salmon filets generously with salt and pepper, then brush the upper surface with the Dijon mustard.
Place an oven safe, 10-inch or 12-inch cast-iron or stainless steel frying pan over high heat. Drizzle enough oil over the surface of the pan to coat it easily without having to swirl it, about 1/4 cup. Let it stay over the high heat while you finish preparing the salmon filets.
In a shallow bowl, combine the pine nuts, bread crumbs, and parsley. Toss to combine evenly. Lift a salmon filet and place it, mustard down, into the mixture, pressing to help the coating adhere. Move it back to the paper towel, skin side down.
When the oil is smoking slightly, lift one filet of salmon and carefully lower it into the oil, skin side down, away from yourself. Repeat this with the other filets. Do not move the fish at all once it is in the pan. There will be sizzling and oil popping in the pan. Allow it to continue to sear for 4 minutes without touching or turning it. After 4 minutes, transfer the pan to the hot oven. Let the fish finish cooking in the oven, 5 to 7 minutes depending on the thickness of the filets, or until the salmon is almost cooked through and the pine nuts look toasted. Remove the pan from the oven, loosely tent with foil (being sure not to crimp the foil around the pan), and let the salmon rest for 5 minutes.
While the salmon rests, whisk together the olive oil, lemon juice, Dijon mustard, lemon zest, salt, and sugar in a mixing bowl. Add the arugula to the bowl and toss to coat evenly. Divide the arugula between 4 serving plates. Divide and scatter the pomegranate arils between the 4 salad plates. Top each salad with one filet of salmon. Garnish with additional chopped parsley, if desired, and serve immediately.
