by Heather Schmitt-Gonzalez / Sunday, February 16, 2014
Roasted Salmon with Burgundy-Balsamic Glaze
This week, the Sunday Supper Movement is celebrating by sharing a menu full of recipes highlighting Ways to Pair, Cook, and Entertain with Hearty Burgundy.
When deciding what to make for this occasion, I changed my mind no less than 7 times. My ideas ran the gamut from drinks to dessert, pasta to beef, comfort food to lighter fare. In the end, I decided to lean towards the lighter side with fish, but still go slightly decadent by choosing a rich, oily variety.
To finish the meal, I served it with some couscous that was toasted in brown butter before chia seeds and a flavorful stock were added, a fresh salad of mixed greens, and a glass of Hearty Burgundy.
|Scenes from the Gallo #HBturns50 Birthday Bash in NYC on January 21, 2014|
by Heather Schmitt-Gonzalez
- 2 (8 ounce) salmon fillets
- 1/4 cup Gallo Family Vineyards Hearty Burgundy (or your favorite)
- 1/4 cup Balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon lime juice
- olive oil
- sea or kosher salt
- freshly ground black pepper
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.