Viognier 2007 - Spicy Salmon with Tomatoes and Ginger
Pairs with Arger-Martucci Vineyards 2007 Viognier
Ingredients:
(Serves 4)
1 Tbs. toasted sesame oil (asian) 1/4 to 1/5 tsp. dried red crushed pepper
(4) 6-ounce wild salmon fillets with skin 4 plum tomatoes, seeded, chopped
1 cup chopped red onion 2 Tbs. soy sauce
2 tsp. minced peeled fresh ginger 1 1/2 Tbs. sugar
3/4 tsp. freshly ground star anise
Preparation:
Preheat oven to 325° F. Heat oil in large nonstick skillet over medium heat. Add salmon, skin side down, cook 2 minutes. Cover pan then cook salmon 2 minutes longer. Transfer salmon, skin down, to baking sheet. Place in oven and cook until just opaque in center ~ about 8 minutes.
Meanwhile, heat same skillet over medium heat. Add onion and next 3 ingredients, saute until onion is golden. Stir in tomatoes, soy sauce & sugar. Increase heat to medium-high and cook until slightly thickened, about 5 minutes. Divide salmon among 4 plates and top with tomato sauce.
Arger-Martucci Vineyards 2007 ViognierThe 2007 Viognier was produced primarily from Russian River fruit, supplemented by our young vineyard around the winery. This wine was blended with tiny amounts of Gewurtztraminer (2%) and Muscat of Alexandria (2%) to enhance the bouquet and flavor complexity. The bouquet serves up a hint of melon and peaches followed by a mouthful of lush, spicy flavors. The texture is crisp, with good acidity, yet finishes with a softer touch. The flavors of melon and peach with a touch of bananas follow through on the palate. We believe this is our best Viognier ever from Arger-Martucci - a great wine to start a meal or simply sip on the veranda. Buy Now
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