The silky texture of salmon is similar to that of Pinot Noir making the two a great food and wine pairing. The sweet flavor of the roasted fennel compliments the slight spiciness of the 2011 Carr Pinot Noir, The Yard Vineyard and really makes it shine.
Salmon with Pistachio Pesto & Roasted Fennel
- 1 salmon filet, skin on and scaled
- 1 tbsp. pistachio pesto
- 1/2 fennel head
- 1/3 c. roasted unsalted pistachios
- 1/4 c. parmigiano
- 1/2 c. olive oil
- 2 c. basil leaves
- 3 garlic cloves
1. To make the pesto, combine the pistachios, parmesan, garlic and basil in a food processor and pulse until combined into a paste. Add a large pinch of salt and one of pepper, and drizzle olive oil into paste until it forms a smooth sauce. Taste for seasoning and adjust.
2. Thinly slice the fennel and place on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 20 minutes at 400º F, or until golden brown and crisp at the edges.
3. For the salmon, season both sides of the filet with a pinch of salt and pepper. Heat up a pan over a medium high flame and coat the pan with olive oil. Add the salmon, skin side down, and cook for 4 minutes. Flip, and cook for another 3 minutes, until golden brown. 4. Sprinkle the filet with the fennel and drizzle with the pesto. Enjoy!
(Adapted from The Kitchy Kitchen)