BEAUJOLAIS / EVERYDAY PAIRINGS

KING SALMON IN FIG LEAVES


Ingredients

6 skinless salmon fillets (about 2 pounds total, pin bones removed)
Extra virgin olive oil
Kosher salt and freshly ground black pepper (to taste)
6 fig leaves (washed)
6 tablespoons butter (softened)
1 teaspoon lemon juice
0.5 finely chopped lemon zest
Capers (chopped)

Instructions

  1. Preheat oven to 400°
  2. Lightly coat salmon with olive oil and season with salt and pepper
  3. Wrap each fillet in a fig leaf individually
  4. Stir together butter, lemon juice, lemon zest, capers, and shallot, while adding salt and pepper to taste
  5. Place salmon on baking sheet and bake for 6 to 9 minutes
  6. Peel back fig leaves and add butter spread to each fillet
  7. Wine pairing: This dish’s seasoning will pair nicely with the hints of pepper and cumin present in a 2009 Régnié.



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