Kestrel Syrah (2000)
Washington State, Yakima Valley
$20.99, LCB Code 015133
Pacific Northwest wines presented by Tara & Steve. Served with Spicy Salmon and Bing Cherry Couscous Salad.
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Spicy Salmon with Balsamic Essence
(Serves 4 - from Sally Schneider's A New Way to Cook)
*In the hustle and bustle, I completely forgot to serve the balsamic sauce, but it is a lovely addition.*
1c. balsamic vinegar
1T unsalted butter or extra-virgin olive oil
4 5oz salmon fillets with skin
1/4t cayenne pepper
Freshly ground black pepper
1) Bring the balsamic vinegar to a boil in a small nonreactive saucepan over moderate heat. Reduce the heat slightly and cook until reduced to 1/4c. and thick and syrupy. Remove from the heat and set aside.
2) If the salmon fillets are more than 1/2" thick, preheat the oven to 400F. Place the salmon skin side u pon a work surface. With a thin sharp knife or a razor blade, make several shallow parallel slashes in the skin of each fillet about 1" apart. Turn the fillets 90 degrees and make several more slashes to form a criss-cross pattern. (This will keep the skin from curling when it hits the hot pan.) Sprinkle lightly with salt and the cayenne.
3) Heat a large heavy nonstick (ovenproof if using fillets more than 1/2" thick) skillet over moderate heat until very hot. Slide the salmon skin side down into the pan and cook until the skin is crisp and brown, 4 to 5 minutes. Turn the salmon fillets over. If they are less than 1/2" thick, cook for 1-2 minutes longer until fish is opaque and a two-pronged kitchen fork inserted straight down meets with no resistance. If the fillets are more than 1/2" thick, place the skillet in the oven and roast until the salmon is opaque 5-6 minutes.
4) Let the salmon rest for a minute or two. Return the balsamic sauce to moderate heat and bring to a simmer. Add the butter and stir until blended. Serve the balsamic sauce drizzled over the salmon.
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Bing Cherry Couscous Salad
(makes 4 cups)
1c. chicken broth
3/4c. quick-cooking couscous, uncooked
1/2c. dried Bing cherries
1/2c. coarsely chopped carrots (I grated them)
1/2c. chopped unpeeled cucumber (I suggest using seedless)
1/4c. sliced green onions
1/4c. toasted pine nuts or slivered almonds (optional)
3T balsamic vinegar
1T olive oil
1T Walla Walla Sweet Onion Mustard (I used dijon mustard sweetened with a bit of the onion juice from the pissaladiere)
Salt and pepper, to taste
1) Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.
2) Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well.
3) Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, to taste. Serve chilled or at room temperature.
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