Four days into my New Year’s resolution and I am still going strong with the Paleo plan. I have found that this plan is fairly easy to stick with as long as you take time to prepare ahead The bonus for me is that The Paleo Diet allows wine in moderation and since I am a Sommelier, wine is an integral part of my daily living. I am chronicling my journey through the month of January so I can introduce you to some great wine pairings for the nights you do want to indulge with a little sip of wine while sticking to your healthy resolution. Today’s recipe is a sumptuous meal that only takes minutes to prepare.
Day 4 Recipe: Seared Salmon w/Sauteed Spinach paired w/Pinot Noir
4 – 6oz salmon filets
2 tbsp. olive oil
2 cloves garlic minced
2 tbsp. dry white wine (Sauvignon Blanc, Pinot Grigio)
1 tbsp. Herbs de Provence
1 tsp. salt (plus a pinch for the spinach)
1/2 tsp. pepper (plus a pinch for the spinach)
1/4 tsp. nutmeg
Pre-heat oven to 425 degrees, then heat cast iron skillet over medium-high heat until it’s hot. While the cast iron skillet is heating up, take 1 tbsp. olive oil and lightly brush both sides of the salmon filets to ensure the seasonings adhere to the fish. I am personally not a huge fan of the skin, so I have my fish monger take the skins off to make the cooking process a little easier. Keep in mind that you don’t need much olive oil because the fish has plenty of fat already. Once you have a thin coating of olive oil, sprinkle the fish with salt, pepper and Herbs de Provence. Place salmon in skillet and cook for 2 minutes. Flip the fish and place in the oven for 5 minutes for medium rare-medium.
After you place the fish in the oven, drizzle the remaining olive oil in the pan with the garlic and let simmer for about 1 minute to release the aromatics. Then add spinach and white wine and let wilt. This usually takes about 2-3 minutes. Add salt, pepper and nutmeg.
Remove fish from oven. Let rest for 5-10 minutes. Serve over a bed of spinach.
I have a couple of great wine pairings for this dish, depending on what you are in the mood for. I really enjoy a Pinot Noir or Pinot Meunier with this dish. I love the way the Herbs de Provence with its notes of lavender, thyme and rosemary bring out some of the beautiful notes in the Pinots.
If you are looking for a white wine, I absolutely love a great Sancerre with this meal. Sancerre and salmon are an amazing pairing! If you are going with this option add a squeeze of lemon juice to the fish and spinach. The bright acidity and minerality cleanse your palate in between bites making you yearn for another delicious bite of that rich, succulent salmon. This is definitely a match made in heaven!
Wine Recommendations: (I am including the places that the wine is available for people living Hampton Roads, Virginia.)
Angeline Pinot Noir, California – Shady Grove Marketplace (Norfolk), Total Wine
Novy Pinot Meunier, California – Press 626 (Norfolk)
Talbott’s Pinot Noir, Santa Lucia Highlands, California – Yianni’s Wine Shop
Chateau de Chamirey, Mercurey, Burgundy, France – Total Wine
$20 – Christian Salmon, Loire Valley – Total Wine
$25 – Domaine Vincent Delaporte – Yianni’s Wine Shop, Virginia Beach