Enjoy Salmon as You Sip Oregon’s Finest Pinot Noir
Have you seen the movie Wine Country on Netflix? If not, then you should. It’s a hilarious film all about my favorite kind of get away—you guessed it, a girls weekend! Plus, it only reaffirmed the idea that visiting a winery is one of the best kinds of girls trips that you can have.
Willamette Valley in Oregon should be at the top of your list to go to when checking out wineries. After picking up a bottle of Pinot Noir (the valley is known for it!) from one of these fantastic wineries, the next thing to do with your girlfriends is find a dish that pairs with it nicely. One of the meals that is well known for this is salmon, and I have just the recipe for you ladies to make.
Baked Salmon with Herbs and Lemon
Ingredients for 2 | Multiply by degree of hunger, divide by number of girlfriends!
- 12 ounces salmon fillet, skin on (or 6 ounces per person)
- 1 small shallot, finely chopped, (which should amount to about 1 heaped tablespoon)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil (or other herb of your choice)
- 1 teaspoon dried dill OR 1 tablespoon fresh
- 1 tablespoon finely grated zest of a lemon
- 1 tablespoon olive oil
- A generous pinch of flaky sea salt
A half-hour before you start, remove the salmon from the refrigerator, unwrap it, and let it set on the counter to come to room temperature. Place a pan 1/2 full of water (it is recommended to use a 8" round cake tin) in the oven on the lower rack and preheat to 250°F.
Prepare the herb paste by finely chopping the shallot, parsley, basil, and other herbs. Zest the lemon (Microplane is great to use for this). Then mix the shallot, herbs, and lemon zest in a bowl. Moisten with the olive oil to form a rough paste.
Prepare the baking tray by lightly oiling the rack and placing it over the tray. Place the salmon fillet skin-side down on the rack.
Coat the salmon with the herbs by patting them on top of the salmon, forming a thick layer. You can try to coat the sides, but usually this is difficult as the herbs tend to fall off, so no worries if they don’t stick.
Place the salmon in the oven on the middle rack and close the door immediately. Bake for 25 to 30 minutes, but check for doneness at 20. (Do this by removing the tray of salmon from the oven, placing a knife tip in the thickest part, and gently prying it open. If the salmon separates into flakes, it’s done. If not, then return it to the oven for another 5 minutes.) Note: A thicker fillet will usually need a little longer time.
When salmon is done, transfer it to a cutting board and cut into two pieces. Remove the skin (optional) by working the edge of the spatula between the skin and the flesh. By gently wiggling, you should be able to lift the fillet clear of the skin.
Sprinkle each fillet with the salt, serve, and enjoy!
Recipe and Photo credit