Backyard Vineyard, British Columbia, Canada, Canadian wines, Easter, Pinot Gris, white wines, Wine and Dine, Wine and Food, Wines from Canada
Whole side of salmon from the oven with an orange-dill glaze
Mar
Festive seafood dishes with citrus notes
An excellent Canadian wine provides the perfect aromatic complement to this magnificent salmon fillet, which gains exceptional depth of flavor from its fruity glaze of orange and fresh dill. This Canadian wine offers the necessary structure and a subtle fruit sweetness that is ideally suited to balancing the delicate fat marbling of the salmon and the zesty acidity of the citrus fruits. In fine-dining seafood cuisine, we use slow roasting in the oven to preserve the juiciness of the fillet while the glaze caramelizes and develops an intense aroma that lingers on the palate. The combination of tender fish and the ethereal freshness of dill calls for a wine pairing that possesses both smoothness and an invigorating freshness to harmoniously complement the dish. It is the art of selecting first-class ingredients that makes this recipe so special and, paired with a characterful Pinot Gris from British Columbia, creates a truly star-studded moment. When the glossy salmon fillet is presented whole, a beguiling aroma unfolds, heightening the anticipation of the first bite and the first sip of wine. This modern interpretation of classic oven-baked salmon, paired with the perfect wine selection, creates a holistic experience that celebrates the freshness of seafood cuisine and will delight your guests.
Ideal wine pairing: Backyard Vineyard Social Pinot Gris (British Columbia, Canada)
The decision to pair a Pinot Gris from British Columbia with the whole side of salmon is based on the exceptional texture and juicy fruitiness of this Canadian white wine. A wine like this from Canada is characterized by nuances of ripe pear, yellow apple, and a subtle hint of honey, which pair beautifully with the orange glaze and highlight the salmon’s natural sweetness. Since salmon is a fatty fish, the wine requires a pronounced yet well-integrated acidity that cleanses the palate after every bite and highlights the spicy notes of dill. The cool growing regions of British Columbia lend the Pinot Gris an elegance that perfectly balances the melt-in-the-mouth texture of the fish without overpowering its delicate aromas. The aging of the grapes ensures the wine remains full-bodied and complex, which particularly strengthens the aromatic connection to the caramelized crust. The result is a harmonious interplay that highlights the dish’s fruity components, making this wine the ideal companion for sophisticated fish dishes and providing an unparalleled balance that turns every sip into a special experience.
The recipe:
Whole side of salmon from the oven with an orange-dill glaze
Equipment
- 1 Großes Backblech
- 1 Backpapier
- 1 kleiner Topf
- 1 Küchenpinsel
Ingredients
- 1 small salmon fillet about 500–600 g, skin on
- 2 Organic oranges Juice and zest
- 1 a bunch of fresh dill
- 2 tablespoon of honey
- 1 Tablespoon of olive oil
- 1 teaspoon of Dijon mustard
- sea salt
- Freshly ground black pepper
- A handful of organic orange slices for garnish
Instructions
PREPARATION:
- Rinse the salmon fillet under cold water and pat it dry thoroughly.
- Place the fish skin-side down on a baking sheet lined with parchment paper.
- Preheat the oven to 180 degrees Celsius (top and bottom heat).
- Finely grate the zest of an orange.
- Squeeze the juice from both oranges.
- Finely chop the dill, discarding the thick stems.
COOKING STEPS:
- Pour the orange juice, honey, and mustard into a small saucepan.
- Let the mixture simmer over medium heat for about 5 to 8 minutes.
- The liquid should take on a slightly syrupy consistency.
- Stir the orange zest and half of the dill into the glaze.
- Generously brush the salmon with the orange mixture.
- Season the fish with sea salt and freshly ground pepper.
- Arrange the orange slices decoratively on top of the salmon.
- Garen Sie den Lachs im Ofen für ca. 15 bis 18 Minuten.
- Make sure the center remains slightly translucent.
SERVE:
- Carefully remove the salmon from the oven.
- Sprinkle the remaining fresh dill over the hot fish.
- Drizzle the remaining pan juices from the baking sheet over it.
- It’s best to serve the salmon fillet directly on the baking sheet or a large platter.
- Serve it with a chilled glass of Pinot Gris from British Columbia.
RECOMMENDED SIDE DISHES:
- Wild Rice Mix with Butter
- Steamed green asparagus
- A light cucumber salad with yogurt dressing
Nutrition
