© Photo by Inquiring Chef
Pan Seared Salmon and Gnocchi with Sage Butter Sauce
INGREDIENTS:
- 16 oz gnocchi (look for gluten-free if needed)
- 4 (4-6 oz) salmon filets
- 1 tbsp cooking oil (I use grape seed or avocado)
- 3 tbsp butter
- 4 leaves fresh sage, chopped
- 2 cloves shallots, diced
- 2 tsp lemon juice, plus lemon wedges for serving
DIRECTIONS:
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Boil gnocchi according to package directions.
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Meanwhile, pat salmon filets dry with paper towels. Season it on both sides with some salt and pepper.
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Place salmon, skin-side down (or on either side if using skinless salmon), in a room temperature non-stick pan with a thin layer of cooking oil. (This is the key to crisp salmon – the salmon must be placed in a cool pan and then slowly brought up to heat.)
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Place the pan over medium heat and cook the salmon, without moving it, until the skin is crisp and easily releases from the pan. (After it has cooked for ~5 minutes, gently nudge it with a spatula, until it easily slides around in the pan.)
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Turn salmon with a spatula and increase heat to medium-high. Continue cooking until the side touching the pan is golden brown and crisp and the salmon is cooked through, 3 to 5 minutes more. (It should flake easily with a fork.)
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Transfer salmon to a serving platter and return pan to medium-high heat.
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Add butter until melted. Add gnocchi, sage, and shallots. Cook, stirring constantly, until shallots are golden brown and sage is crisp.
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Pour gnocchi and butter sauce over salmon. Squeeze lemon juice over top.
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Serve salmon and gnocchi with extra lemon wedges on the side.
© Recipe courtesy of Jess Smith of Inquiring Chef
MARCH WINE CLUB:
Casas del Toqui
Chardonnay
Cachapoal Valley, Chile
SILKY WINE STYLE
This chardonnay has a complex nose, although it still maintains fresh and fruity aromas. There are dominant notes of pineapple and citrus, while the contribution of French Oak offers hints of caramel and vanilla. On the palate it has a great deal of volume, with a pleasant acidity and long finish.
Varietal: 100% Chardonnay
Analysis: 13.5% alcohol / volume
Viticulture: Vertical espalier
Vinification: Fermentation at 80˚F-84˚F, post fermentation maceration and aged in oak barrels for 6 months.
Closure: Screw cap
Pairing: Serve between 50˚F-53˚F with salmon or white meats
Photo of Vincent Johnson
As a wine region, Chile is truly blessed. It has a Mediterranean climate that is similar to the climate in California and France. The climate and the geographical traits have helped Chile remain one of the only locations in the world that is resistant to phylloxera, the louse that destroyed many of the world’s best vineyards in the 1800’s. Chile is going through a wine revolution and the independents have broken away from Chile’s industrial wine culture to lovingly squeeze out small lots of wines, usually using organic, even spiritually tinged theories of winemaking. This new generation is much more conscious about the environment and committed to healthy, sustainable agriculture and also for the production of wines that have a stronger connection to local traditions.
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