Exploring Malbec outside of France Paired with Pineapple Teriyaki Salmon #Winophiles #FishFridayFoodies

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.

Welcome to this month's edition of Fish Friday Foodies where my offering meets up with the French Winophiles event.

I am hosting our Fish Friday Foodies this month.  I also belong to the Winophiles group that is being hosted by my friend Cam of Culinary Adventures with Camilla.

Over the holidays, I had several small gatherings as opposed one or two large gatherings due to COVID restrictions.  One of the dinners I hosted was for my brother, Dick,  and his wife Jackie. I wanted to make salmon because Jackie LOVES salmon however Jackie also loves red wine so I wanted a recipe I could serve with red wine.  Some research led me to want to serve an Asian Salmon with a Malbec Wine.  I decided to go with a completely Asian meal, starting with appetizers and a bottle of Sake.

As fate would have it, I had ordered up several bottles of Malbec for the Winophiles post scheduled for this month with the theme French Grapes Outside of France.  I had paired many of them and kept track of my tasting notes for Winophiles but I still had one bottle left. 

I decided to open it to pair with my Salmon.  Then I noted that it was time to have our members choose themes for 2021 Fish Friday Foodies events.  I opened it up to the others and put the theme of Fish/Seafood recipes to pair with Red Wine as the theme for this month so that I could tie the two together.  It's a blogging thing.......

Let's talk about this salmon.  While Jackie loves salmon, my husband Frank is not very crazy about it.  I made sure that there were all of those appetizers for him and served up Vegetable Fried Rice (this recipe minus the chicken) as a side dish.  I needn't have worried.  He enjoyed this salmon as much as the rest of us.

Let's take a look at what the other Fish Friday Foodies cooked up for us today.........

• 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

Now onto the wine tasting part of the post.  I opened 4 different bottles of  Malbec from all over the world to share with you today.  The first bottle I opened was a Vinaceous Voodoo Moon from Australia that I paired with Eggplant Pizza.  This wine was smooth, fruity, deep and dark.  It paired very nicely with this Vegetarian Dish.

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 .
  

Fish, Entrees, Salmon, Asian, Quick, Easy, Glazed

Entrees, Fish

Asian Fusion

Yield: 4 servings

Author: Wendy Klik

Pineapple Terriyaki Salmon

Delicious, heart healthy salmon fillets cooked to a perfect flakiness and glazed with an Asian flavored Sauce.

Prep time: 15 MinCook time: 8 MinTotal time: 23 Min

Ingredients

• 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

Instructions

1. 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.
2. 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.

Notes:

Adapted from a recipe found at My Recipes

Calories

547.68

Fat (grams)

30.37

Sat. Fat (grams)

5.61

Carbs (grams)

14.13

Fiber (grams)

0.27

Net carbs

13.86

Sugar (grams)

11.75

Protein (grams)

51.36

Sodium (milligrams)

750.94

Cholesterol (grams)

143.01

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