SUPPORTING SALMON-SAFE WINES
Oven-Baked Salmon Fillet
Serves 4 to 6
wild BC salmon fillet (about 1.6 lbs/725 g), deboned, washed and thoroughly dried salt and pepper, to taste
1 fillet
mayonnaise
½ cup (125 ml)
Dijon mustard
½ tbsp (7.5 ml)
smoked paprika
1 tsp (5 ml)
cayenne pepper
¼ tsp (1 ml)
2 tsp (10 ml) fresh lemon juice up to ½ tsp (2.5 ml) freshly ground pepper, to taste fresh parsley, lemon and lime slices, for garnish
1. Adjust oven rack to upper third of oven and preheat to 400 F (200 C). Line a baking sheet with foil. 2. Season salmon fillet with salt and pepper and place on lined baking sheet, skin-side down. 3. In a medium bowl, mix mayonnaise, Dijon, paprika, cayenne and lemon juice. Spread evenly over surface of salmon. 4. Bake for 20 minutes. Remove from oven and season with freshly ground black pepper. Garnish as desired with parsley and lemon and lime slices, and serve.
Tinhorn Creek Gewürztraminer BC VQA $22.99 530675
Heady aromas of lychee, flowers and tropical tones kick off this fresh, fulsome white that ends with a hint of spice on a fruity finish.
FOR MORE RECIPES, GO TO BCLIQUORSTORES.COM AND THE INDEX ON PAGE 97.
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