Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!
Yalumba Eden Valley Viognier
Pairing: Poached Salmon with Dill Yogurt Sauce
Adapted from: Serious Eats | Serves 4
- Cold water
- Juice of 1 lemon (about 2 tablespoons; 30ml)
- 1 medium leek or onion (about 6 ounces; 170g), halved
- 1 large stalk celery (about 2 ounces; 55g), cut into large pieces
- 1/2 fennel bulb, sliced (about 4 ounces; 115g) (optional)
- A few fresh sprigs thyme and/or dill
- 1 bay leaf
- Kosher salt
- 4 (8-ounce; 225g) pieces center-cut boneless, skinless salmon fillet
For the Yogurt Sauce:
- 1 cup (235ml) full-fat yogurt
- 1 tablespoon minced shallot from 1 small (1-ounce; 30g) shallot
- 1 tablespoon (about 10g) minced fresh dill
- 2 tablespoons (30ml) fresh juice from 1 lemon
- 2 tablespoons (30ml) extra-virgin olive oil
- Large pinch ground coriander seeds
- Kosher salt and freshly ground black pepper
In a 3-quart saucier or 4-quart sauté pan, combine 1 quart (1L) cold water with lemon juice, leek or onion, celery, fennel (if using), thyme and/or dill, bay leaf, and a large pinch of salt.
Add salmon to poaching liquid. Water should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170°F (77°C). Adjusting heat to maintain water temperature, cook salmon until it registers 115°F (46°C) when an instant-read thermometer is inserted into the thickest part of the fish, about 20 minutes. (Cooking time may vary widely, so be sure to check temperatures to determine doneness.) Carefully transfer salmon to a plate to rest for 5 minutes.
For the Yogurt Sauce: In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and ground coriander seeds. Season with salt and pepper.
Serve salmon while warm, spooning yogurt sauce on top, or let it cool to room temperature before serving. You can also chill the salmon and yogurt sauce before serving.
Luigi Bosca Malbec D.O.C.
Pairing: Grilled Steak with Herbed Butter
Adapted from: Iowa Girl Eats | Serves 2-4
- 2, 1lb bone-in strip steaks cut 1-1/2" thick (or your steak of choice)
- vegetable oil
For the Steak Spice:
- 3/4 Tablespoon rock salt
- 1-1/2 teaspoons whole black peppercorns
- 1/2 teaspoon dried minced garlic
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon fennel seeds
- 1/8 teaspoon red chili pepper flakes
For the Herbed Butter:
- Big pinch steak seasoning (see above)
- 1 stick salted butter (1/2 cup,) softened to room temperature
- 1 Tablespoon finely minced fresh rosemary
- 1 Tablespoon finely minced fresh thyme
- 2 Tablespoons chopped parsley
- 1 garlic clove, pressed or minced
- For the Steak Seasoning: Add ingredients to a mortar and pestle then coarsely grind. Alternatively, add ingredients to a heavy duty Ziplock bag, squeeze all the air out, then crush ingredients with a meat pounder, rolling pin, or heavy bottomed skillet.
- For the Herb Butter: Add ingredients to a bowl then stir with a fork to combine. Scoop herb butter onto a sheet of plastic wrap then shape into a thick log and refrigerate until firm (if time is of the essence you can freeze for 20-30 minutes.) Can be done ahead of time.
- For the steaks: Trim steaks of any big hunks of fat to avoid flare ups on the grill then pat dry with a paper towel. Rub each side with oil then season generously with the steak seasoning and press gently into steaks so it adheres - you should use most if not all of the seasoning.
- Light 2/3 or 1/2 of your grill burners (2 of 3 burners, or 1 of 2 burners, depending on how many burners you have) then heat on high for 10-15 minutes, or until the grill reaches 500 degrees. Add steaks to the lit side then sear on each side for 1-1/2 minutes (adjust accordingly if your steaks are bigger or smaller than 1lb cut 1-1/2" thick,) keeping the lid closed between flipping. Transfer steaks to unlit portion of grill then continue cooking for 7-10 minutes with the lid closed for medium doneness, or until they've reached your preferred level of doneness. Remove steaks to a platter then let rest for at least 5 minutes. Top with sliced herb butter then serve.
Pairing: Warm Shiitake Mushroom & Cheese Dip
Adapted from: Always Ravenous | Serves 12
- 1/4 cup extra-virgin olive oil
- 1-1/2 lb. shiitake mushrooms, cleaned, de-stemmed, and torn into uniform pieces
- 1 teaspoon Kosher salt
- 3 tablespoons unsalted butter
- 1/2 cup shallots, minced
- 1 tablespoon garlic, minced
- 1 heaping tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2 cups heavy cream
- 1/4 cup low sodium soy sauce
- 1/2 lb. Monterey Jack cheese, grated
- 1 baguette, sliced
Preheat the broiler.
In a large sauté pan, heat the olive oil over medium heat. Add the mushrooms and salt and sauté for about 8-10 minutes or until mushrooms are soft and have released their water. Transfer the mushrooms to a plate and reserve.
Return the pan to medium heat, add butter and melt. Add the shallots, garlic, and thyme and sauté for about 2 minutes of until soft and slightly golden. Add the flour and cook, stirring for about 1 minute. Add the wine and deglaze the pan, stirring to dislodge any browned bits, cook for about 1 minute.
Add the heavy cream and soy sauce to the pan, reduce liquid to half, about 3-6 minutes. Add the mushrooms back to the pan, stir and cook for another 2 minutes.
Remove from heat and transfer mixture to a broiler-proof serving dish. Sprinkle the cheese evenly over the top. Broil until cheese is melted and golden. Serve hot with baguette slices and a glass of Merlot.