Oven Roasted Salmon with Tarragon Tartar Sauce paired with a Sicilian Grillo #ItalianFWT

This oven roasted salmon couldn't be easier to prepare or more delicious to serve.  Tatar Sauce seasoned with  fresh tarragon adds to the flavor profile.  I served this dish for a dinner party paired with a white wine from Sicily.  Perfect.

Our Italian FWT group visited the Islands of Italy this month.  Come see what we discovered.

• Steven from Steven's Wine and Food Blog features Sicilian Pasta con le Sarde Wine Pairing
• Linda from My Full Wine Glass offers From Sardegna to Sicilia by Sea – Two Pairings
• Pinny from Chinese Food and Wine Pairings explores Sicily’s Marsala Wine – A New Product (Wine) Life Cycle that Started in the 18th Century but Continues to Thrive Today!
• Camilla from Culinary Adventures with Camilla recollects Island Memories, Slow-Roasted Lamb, and Cannonau Di Sardegna.
• Lynn from Savor The Harvest is in the mood for Italian Island Wine Speak with Vinisola
• Cindy from Grape Experiences reveals Discovering Liquid Gold from Sardinia and Sicily at Chicago’s Coda di Volpe.
• Jennifer from Vino Travels tells the story of The Cultural Heritage of Mamuthone and Cannonau of Cantina Giuseppe Sedilesu.
• Susannah from Avvinare invites readers to Discover Aleatico from the island of Elba.
• Wendy from A Day In the Life on the Farm makes Oven Roasted Salmon with Tarragon Tartar Sauce paired with a Sicilian Grillo.
• Lauren from The Swirling Dervish shares Island Wines of Italy: Alghero Torbato from Sardegna.
• Gwen from Wine Predator features Island Wines of Italy: 3 from Sicily Paired with Pizza.
• Jeff from FoodWineClick! is Dreaming of Italian Islands While We Wait for Spring.
• Martin from ENOFYLZ Wine Blog tempts with Sardinian Vermentino di Gallura Paired With Shrimp and Asparagus Risotto.
• Nicole from Somm's Table crafts A Passion for Sicily with Passopisciaro: An Interview with Sarah H. Bray, Part 1.
• Jane from Always Ravenous is Tasting and Pairing Sicilian Wine From Mount Etna.
• Cynthia and Pierre tell How a Wine Economists Conference Led Us to Wine from the Venice Lagoon.
• Our hosts Jill and Jason at L'Occasion shares ‘300 Days of Sunshine’: The Vineyards of Sicilia DOC Interview with Alberto Tasca.

This month Italian Food Wine and Travel is being hosted by Jill of L'Occasion.  Jill chose the theme of Italian Island Wines.  You can see her invitation post here.

Each month the members of Italian FWT get together and post about what wines we tried based on a theme chosen by a member.  The posts all go live on the first Saturday of each month and then the members meet up on Twitter to chat about our discoveries.  You are welcome to join in the fun.  Just follow #ItalianFWT at 11 AM ET today and each first Saturday of the month.

I was having a dinner party and wanted to showcase the wines that I purchased for this event.  I made my menu and then I chatted with an agent at Wine.com.  I told him that I was looking for wines from Sicily that would pair well with my dinner.  

I explained that I would be starting with a Spring Vegetable Soup and a Sicilian Citrus Salad. The entree would be Oven Roasted Salmon, Macaroni and Cheese and Asparagus Almondine.  Dinner would be followed by a dessert of Lemon Bars.

The agent suggested two pairings.  The first was a 2017 Petradolce Etna Bianco that he advised should pair very well with the Soup and Salad courses.  This wine is made of 100% Carricante grapes.  This grape is indigenous to Italy and is normally blended with other grapes.  It is acidic with a distinctive minerality that they say is common to wines from the  Mount Etna volcanic area.  

It poured a very light yellow and you get definite crushed stone on the nose.  It paired better with the salad than the soup opinion.  That is not to say that it didn't pair well with the vegetables in the soup, but the acidity in the wine was a good match for the citrus in the salad.

The second selection the agent suggested was the Donnafugata Sur Sur Grillo.  Grillo grapes are most often used in a blend for Marsala wine however this grape stood very well on it's own.  The agent said that this is one of his favorite wines from the Island of Sicily and I can see why.  With a medium body and a touch of salinity it paired beautifully with the Oven Roasted Salmon that I'm sharing with you today.

When I went to the fishmonger he had several different salmon fillets from which to choose.  I chose a line caught wild salmon from Alaska.  It was expensive and worth every penny.  This fillet was nearly 6 lbs and was more than enough to feed 14 people.  The recipe that I am sharing is for a much smaller group but rest assured that you can use any size fillet you would like to suit your purposes.

The preparation couldn't be easier and the results couldn't be better.  The recipe that was found in Cuisine at Home suggested a Tarragon Tartar Sauce.  This was perfect with the tender, roasted salmon.

I took the easy route and chose the Island of Sicily because it was the only one with which I was familiar and the wines were easy to locate.  However, there are many Islands from which to choose and you can learn all about them in the posts by the other members in the group.

#Italianwines, #salmon, #winepairing, #fish,

Seafood, Fish, Entrees

American

Yield: 6 servings

Author: Wendy Klik

Oven Roasted Salmon with Tarragon Tartar Sauce

prep time: 10 Mcook time: 20 Mtotal time: 30 M

This oven roasted salmon couldn't be easier to prepare or more delicious to serve. Tatar Sauce seasoned with fresh tarragon adds to the flavor profile.

ingredients:

• 1 (1 1/2 lb) salmon fillet, skinned
• 1 T. olive oil
• Salt and Pepper, to taste
• 1 c. Miracle Whip
• 2 T. fresh tarragon, minced
• 2 T. dill relish
• 1 T. capers, minced
• 1 T. shallots, minced
• 1 T. white wine vinegar
• zest of one lemon
• 1 t. dijon mustard
• 1 t. sugar
• dash of Worcestershire sauce
• dash of Tobasco sauce
• Lemon slices, if desired

instructions:

1. Rub both sides of the salmon with olive oil and season with salt and pepper.  
2. Place onto a baking sheet lined with parchment or a silicone mat.  Roast in a preheated 400* oven for 15-20 minutes, until an internal temperature of 125* is reached, for medium rare.
3. While salmon is roasting, whisk together the Miracle Whip, tarragon, relish, capers, shallots, vinegar, lemon zest, mustard, sugar, Worcestershire and Tobasco sauce.  Taste and season with salt and pepper, if needed. Transfer to a serving bowl.
4. Remove the Salmon from the oven and transfer to a serving platter.  Garnish with lemon slices, if desired.  Serve with the Tarragon Tartar Sauce.

NOTES:

Adapted from a recipe found in Cuisine at Home, Issue #104

Calories
151.06

Fat (grams)
8.29

Sat. Fat (grams)
1.51

Carbs (grams)
11.05

Fiber (grams)
1.87

Net carbs
9.18

Sugar (grams)
6.01

Protein (grams)
9.14

Sodium (milligrams)
510.47

Cholesterol (grams)
27.67

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