At Chehalem, we always enjoy sharing recipes that pair well with our wines. However, with instructions to Stay at Home or Shelter-in-Place as much as possible, many of us have had to rely on pantry staples and creativity in the kitchen. Our staff at Chehalem and Stoller have been internally sharing some of our favorite recipes and wine pairings. We will be sharing those with you in the coming days and weeks, but we also want to ask our amazing community, “what are you cooking?”
We can’t wait to see and share all of the incredible creations you all are making!
Simple Salmon Salad with Dijon Vinaigrette and Toasted Walnuts
This recipe was submitted by Britney Marr – Britney emailed us and shared her Simple Salmon Salad paired with our 2018 Corral Creek Pinot Noir – Cheers, Brit!
- 2 heads of organic green leaf lettuce
- 1/2 C walnut pieces
- 4 – 6 oz portions of Salmon or Steelhead (wild, line-caught if possible)
- Salt and Pepper
- Extra Virgin Olive Oil
- 1/2 cup light olive oil
- 1/4 tsp. salt
- 1/4 tsp pepper
- 1 TBSP dijon mustard
- 2 TBSP red wine vinegar
Preheat oven to 350′. Toss walnuts in oil and salt. Arrange in a single layer on a rimmed baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes. Remove from oven or store in an airtight container for up to 1 week.
Combine dijon mustard, red wine vinegar, salt, and pepper in a bowl and whisk together. Slowly add in olive oil and keep whisking until emulsified (oil and vinegar are completely blended together). Alternatively, you can add all the ingredients to a mason jar, then shake the contents until they’re fully mixed. This method is easiest, but it only creates a loose emulsion that will separate after a short amount of time. Set aside.
Tear or chop your lettuce into bite-sized pieces. Do NOT add dressing and walnuts until you are ready to add the salmon and serve.
Pat each salmon filet dry and sprinkle with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the salmon filets, skin side up, in the pan. Cook undisturbed for 5 minutes, or until a golden crust forms. Carefully flip the salmon and cook for another 5 minutes, or until fish is opaque and flakes easily.
Add lettuce and toasted walnuts to a bowl and toss to evenly coat with dijon vinegarette. Divide between 4 plates or shallow bowls. When the salmon is ready, place 1 fillet on top of each salad. Or, as I like to do, flake your salmon filet into small pieces and toss with salad while warm to wilt the lettuce!
“This is an easy weeknight salad that takes me less than 15 minutes to prepare. It’s healthy and so tasty and is easy to make for a single casual dinner or for a special occasion. The light spice elements from Chehalem’s Corral Creek Pinot Noir are terrific with the salmon and mustard. Right now with the warm weather, I have it twice a week!” ~ Britney Marr
Vegetable Pot Pie Soup
This recipe was submitted by Ariel Curll – Ariel tagged us on Instagram: curll.gurll and shared her Vegetable Pot Pie Soup paired with our 2017 Ridgecrest Grüner Veltliner – Thank you, Ariel!
- 2 TBSP olive oil
- 2 parsnips, diced
- 1 turnip, diced
- 1 potato, peeled and diced
- 1 C of frozen peas
- 1/2 C frozen or canned corn
- 2 celery stalks chopped
- 2 carrots, chopped
- 1 onion diced
- 6 cloves of garlic, diced
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp basil
- 3-16 oz cans of vegetable or chicken broth
- 3 bay leaves
- Salt and pepper to taste
- 2 TBSP butter
- 2 TBSP flour
- 1 C milk
Sauté onion in olive oil in a stockpot for 4-5 minutes or softened. Add garlic and sauté for another minute. Combine all vegetables, spices, and broth to the pot, stir. Bring the mixture up to a boil, then cover and lower to a simmer for 20 minutes.
In a separate pan, melt butter and add flour, stirring until fragrant. Add milk and continually stir on medium heat until thick. Add to a soup pot and stir in, continue to let the soup simmer for the remainder of the 20 minutes.
Ladle a few cups worth of soup into a blender, blend until smooth, then return to the soup pot, stir to combine. Salt and pepper to taste. Pour a glass of wine and voila!
“I decided to pair this soup with the Grüner because the soup is slightly creamy, and I thought they would complement each other. I don’t know if I’m at all correct, but they tasted good together! ” ~ Ariel Curll
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