This lovely salmon with it's Asian flavors pairs very nicely with a Malbec from Chile. It features a soy glaze flavored with tropical fruits and is ready in a flash. It is a lovely presentation that I was proud to serve to my brother and his wife, during the holidays.
- Culinary Adventures with Camilla is serving up Crab-Stuffed Ravioli in a Spiced Pepper Sauce + 2017 Comanche Cellars Zinfandel
- A Day in the Life on the Farm is Exploring Malbec outside of France Paired with Pineapple Teriyaki Salmon
- Making Miracles brings us Fish with Red Wine Sauce
- Karen's Kitchen Stories shares "Shrimp in Tomato and Chile Sauce"
- Food Lust People Love has a "Spicy Cod and Merguez Tray Bake "
- Sneha's Recipe made Surf and Turf With Shrimp and Sausage Skewers
The Ben Marco Malbec from Argentina was medium bodied and slightly spicy. I paired this with another Vegetarian dish of Pumpkin Stuffed Shells. The spice in both played very well together.
I next opened a bottle from New Zealand that I paired with Mediterranean Chicken Legs. This Giunta Malbec was very dark, pungent, almost skunky. It was very dry but tingled in the mouth, almost like it was carbonated.
The Natura Malbec from Chile that I am featuring in today's post was very reasonably price at under $13. It is organic and sustainably grown. It is located in the Rapal Valley and is one of the top organic wines grown in Chile. It is a "black" wine, as is most Malbec. It has a nice spice to it....one of the reasons I love Malbec so. The fattiness of the salmon and the sweetness of the glaze stood up well to the Malbec.
This was a fun experiment and I was surprised how much the terroir affected the grapes made to make the wine. Malbec from France is called Cahors. I shared 3 different Cahors and the pairings I made with you in this post in October of 2019. My first experience with Malbec was also a Cahors that I paired with a Basque Chicken Stew. It was love at first sip.
I hope that you will join us for Twitter Chat tomorrow at 11 AM ET as we discuss what other French grapes were sampled from other parts of the world. You will find us following #Winophiles. Here are the topics we will be chatting about..........
- Allison & Chris at AdVINEtures share French Grapes Around the World: Chardonnay in BC's Okanagan Valley .
- Andrea of The Quirky Cork declares Ooo la la! French Grapes in Turkey!
- Gwendolyn of Wine Predator pours West Coast “Bordeaux” Blends with Beef Bourguignon.
- Jeff of FoodWineClick! takes A Reluctant Look at French Grapes Outside of France .
- Jill of L'Occasion features Rhône Grapes in Paso Robles .
- Lauren of The Swirling Dervish goes Beyond Champagne: Pinot Meunier Shines in a Varietal Wine from Two Shepherds .
- Melanie of Wining with Mel offers French Grapes Around the World: Spotlight on Niagara Gamay .
- Nicole of Somm's Table is Celebrating Women's History Month with Gamble Family Vineyard's Mary Ann .
- Pinny at Chinese Food and Wine Pairings examines Elevating French grapes outside France at Texas's William and Chris Vineyards .
- Robin of Crushed Grape Chronicles looks at Roussanne 9009 km from Home .
- Susannah of Avvinare posts Petit Manseng Flourishes In Virginia .
- Wendy of A Day in the Life on the Farm is Exploring Malbec Outside of France Paired with Pineapple Teriyaki Salmon .
- And host Camilla of Culinary Adventures with Camilla surveys Gamay Around the Globe: From Burgundy to the Willamette Valley + Mussels, Pici, and A Bottle from New Zealand .
Pineapple Terriyaki Salmon
- 2 T. brown sugar
- 2 T. tamari
- 1 t. grated orange zest
- 1 (6oz) can pineapple juice
- pinch of salt
- 2 t. canola oil
- 4 (6 oz) salmon fillets
- salt and pepper to taste
- Combine the brown sugar, tamari, orange zest, pineapple juice and a pinch of salt in a smal saucepan over high heat. Bring to a boil. Reduce heat and simmer until reduced and thickened, about 15 minutes. Set aside.
- Heat the canola oil in a large, oven safe skillet over medium high heat. Season the fish with salt and pepper. Add to the pan and sear for a few minutes. Turn the fish over and place in a preheated 400* oven for another few minutes. Brush fish with the glaze and return to the oven for another minute or so, until the fish flakes easily with a fork.
Adapted from a recipe found at My Recipes
Sat. Fat (grams)5.61