Wine and Food Pairing from the Back Roads of Paso Robles #1

April 17, 2014

Shadow Run Vineyards shares their recipe for Salmon to pair with their Rhone style blend, Shadow Dance

2011 Shadow Dance

(80% Grenache, 18% Syrah, 2% Petite Sirah)

paired with

Spice Crusted Salmon with Rosemary Potatoes and Roasted Vegetables

Try pairing Shadow Run Vineyards’ 2010 Shadow Dance—a red Rhône blend of Grenache (80%), Syrah (18%), and Petite Sirah (2%)—with a uniquely spiced salmon entrée, served atop rosemary mashed potatoes and roasted vegetables. This pairing is fantastic, both in flavor and texture, and will surely please your taste buds.

When paired with the tender and juicy salmon, the mouth feel of the wine becomes more complex; the dryness is smoothed out by the omega-3 fatty acids in the salmon and the interaction between the two creates a perfect balance. The Mekelasha spices that crust the salmon enliven the mocha and dark chocolate flavors of the wine—creating a delectable combination.

Additionally, the crispy, roasted asparagus spears and carrots bring forward subtle smoky flavors from the Syrah; this is a nice contrast against the brighter raspberry flavors of the Grenache. Finally, the rich olive oil compliments the silky texture of the wine and gives it more weight and structure, just like the salmon does.

The rosemary in the mashed potatoes brightens the spices in the wine, making the raspberry and red cherry notes mimic fruit tart flavors. Texturally, even though the creaminess of the mashed potatoes matches the velvety texture of the wine, the starchiness still picks up on the dryness; this creates a delicate balance between the velvet texture while sipping and the nice, dry aftertaste. – Melissa Vogt, Food Correspondent

Spice Crusted Salmon, Roasted Vegetables, and Rosemary Mashed Potatoes

Serves: 2 people / Prep and Cook Time: 1 hour

Wine Pairing: Shadow Run Vineyards – “Shadow Dance” – 2011 (Grenache, Syrah, and Petite Sirah)

Spice Crusted Salmon

2 six ounce Atlantic salmon filets

2 tb butter, melted

Ethiopian spice blend (Mekelesha):

½ tb ground cardamom

½ tsp ground cinnamon

½ tsp ground cloves

¼ tsp nutmeg

¼ tsp freshly ground black pepper

1/8 tsp salt

Directions

Preheat the oven to 500°.
Melt 2 tbsp butter and roll each piece of salmon around in it. When both of the salmon pieces are coated in butter, sprinkle the Ethiopian spice blend (Mekelesha) on all sides—except the skin side on the bottom; use the entire spice blend.
When the oven is preheated, place a lightly oiled pan (cast iron, preferably), into the oven for 10 minutes to preheat; this way the pan will be hot when you put the salmon in it, which will sear the salmon nicely around the edges.
When the pan is hot, put the salmon in it and place it into the 500° oven; immediately reduce the heat to 275°.
Roast the salmon at 275° for exactly 14 minutes. Serve on top of rosemary mashed potatoes and roasted vegetables.

Roasted Vegetables

¼ c olive oil

1/8 tsp coarse black pepper

1/8 tsp salt

¼ onion, cut in rings

1 carrot, thinly sliced

roughly 20 asparagus spears

Directions:

Place the asparagus and sliced carrots in a baking dish. Top with onion rings.
Pour the ¼ cup olive oil over the vegetables. Sprinkle with salt and pepper.
Cook the vegetables at 500° for 25 minutes.
When you put the salmon in the oven and turn it down to 275°, continue cooking the vegetables for another 10 minutes, alongside the salmon.
Serve with salmon and rosemary mashed potatoes.

Rosemary Mashed Potatoes

3 medium sized red potatoes

2 tb heavy cream

2 tb butter, melted

½ tb half and half

½ tsp salt

¼ tsp pepper

1 tb rosemary, minced