Fish Food

By · Friday, November 20th, 2009

Fish Food

For me, the salmon has always been the king of fish. Wine Food links with salmon is a delight. I grew up in the Pacific Northwest United States and usually once a week salmon made their way to our table in some way or form.

When I was a child my father made a trip twice a year to the Pacific Ocean to jump on a charter fishing boat and try your luck at catching some of these tasty sea creatures. In the fifties and sixties, the Fishing was still good enough, and returned home to their wives usually loaded with abundant catches.

Of course, nothing beats fresh salmon, Wild caught cold waters of the Pacific Ocean. Today, I remember the bright color of meat and rich flavor of the fresh salmon fillets, but Unfortunately, you can only eat very much before the rest has to be smoked or frozen. The salmon was wonderful, but not quite the same.

Now we fast forward to today. I live in Florida and while fishing is wonderful in the Gulf of Mexico, never had a salmon on the end of my fishing pole! I have to rely on fast jets fresh salmon at night in my local grocery store. The fish, unfortunately, is usually farm raised not wild captured. I say unfortunately, but actually raised the fish farm is very good, but not quite the same. I know the color of salmon flesh is reinforced by food that the fish feed and live in a relatively small environment and not the blue ocean. Maybe it's just a romantic thought!

I recently decided try an old favorite salmon recipe that I had long forgotten. I found a beautiful salmon fillet with skin yet, I think it gives a little more flavor that way, and the dish placed in a glass furnace safety. I mix a combination of May, the wasabi powder and fresh dill in the garden and lightly butter this steak. The salmon was covered with foil and place in preheated oven at 425 for cooking. Fig Usually 10 to 15 minutes per pound, but I will always be controlling continuously. Salmon should never be cooked, in any case, serve a little medium rare and you will be delighted by the buttery texture.

While the salmon is doing its magic in oven and prepare fresh steamed broccoli. I always use fruit and vegetable rinse to ensure that any chemical or errors were gone and set in the steam. It only takes a minute to steamed broccoli with a bright green, still crunchy state. I drizzle a little pumpkin seed oil, directly from Austria, then salt and pepper to taste. The pumpkin seed oil adds a nutty taste terrible. Just right!

The salmon comes from the oven and garnish with thinly sliced cucumbers and fresh dill sprigs. It looks as big as the likes!

Now it's time to pop the cork in the wine. Wine linking salmon with food has always been easy for me. I like the pinot noir with my salmon, since only seem to make the best of each. I chose a New Zealand Pinot Coopers Creek for this special night and I was not disappointed.
This was great food and wine just right.

This wine is linking food how they should be! CHEERS!

Denise Clarke has been passionate about wine food pairing for many years… follow her blog and sign up for a for FREE e-book at: or go to her website at:

fish food

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