Salmon with Leeks, Potatoes & Salsa Verde
Our 2018 Estate Pinot Noir is as compelling as ever with its Bing cherry, forest floor, underlying oak, and exotic spice notes, brilliantly crafted. Well defined and precise in balance with refined tannins and a dazzling finish.
Pinot Noir is the most versatile wine to pair with any dish. This lighter-bodied and aromatic Pinot Noir holds up well to the bold flavors of wild Pacific salmon. The flavors of this recipe are the perfect pair with our Pinot Noir.
4 4-6oz. filets of salmon, bones removed
8 medium leeks, cut in half lengthwise and then in ½ inch slices, washed thoroughly
3 tablespoons of butter
2 lbs. of fingerling potato
2 sprigs of rosemary
2 cloves of garlic, smashed, in the skin
¼ cup of parsley, chopped
¼ cup of chive, chopped
2 tablespoons of thyme, chopped
2 tablespoons of oregano, chopped
1 shallot minced
1 tablespoon of red wine vinegar
1 tablespoon of capers, chopped
Olive oil, as needed
Salt and pepper to taste
Preheat oven to 425 F. Cut fingerling potatoes in half and toss with rosemary sprigs and garlic cloves. Place on a sheet tray and bake in the oven, cut side down until tender, 20-25 minutes. In a medium pot, cook leeks in butter over low – medium heat, covered. You do not want the leeks to color at all, just get nice and melted and soft. The process should take about 20 minutes. Season with salt. Season salmon with salt and pepper. Heat 2 tablespoons olive oil in a large saute pan. When oil just begins to smoke, place salmon filets in. Cook 3-4 minutes per side.
To make the salsa verde, mince shallot finely. Place in a small bowl and cover with red wine vinegar. While shallots are soaking, chop all the herbs and place them in another bowl. Add capers. Drain shallots and discard vinegar. Place shallots in with herbs and stir in enough olive oil to make a smooth sauce.
To finish, place ¼ of the potatoes on the base of a plate. Spoon melted leeks on top of salmon. Place salmon filet on top of leeks and garnish with the salsa verde.