October 21, 2014

April 7, 2011

Roasted Salmon with Mustard-Chive Butter & McPherson Cellars Viognier

  • Pin It
  • Sharebar
  • Pin It
Salmon entree recipe
There’s nothing easier than roasted salmon for a weeknight meal or entertaining occasion. And the polenta in this photo is a favorite recipe I make often with braises in the winter. It’s great here in its Springy adaptation.
As for a wine to pair with this meal, wine contributor and blogger Russ Kane recommends a white Texas wine.  “McPherson Cellars, Viognier 2010 offers a blessing over this dish in its aromatic floral, pleasantly sweet tropical aroma. This wine is classic McPherson statement, dominant in fruit yet yielding restraint with refreshing flavors of crisp white peach and pear combined with minerally characteristics, a soft silky feel, and a finish that invigorates and refreshes the culinary experience.”
Enjoy! -alyce eyster
And here are the links to the sides featured in the photo: Creamy Polenta and Sauteed Fennel with Sundried Tomatoes.
5.0 from 1 reviews
Roasted Salmon with Mustard-Chive Butter
Author: 
Recipe Type: entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
  • 6 (6 oz.) salmon fillets, skin removed
  • olive oil
  • cup (1/2 stick) unsalted butter, room temperature
  • 1 small shallot, finely chopped
  • 1 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 Tblsp chopped fresh chives
  • salt & pepper; freshly ground black pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the salmon fillets on a greased cookie sheet. Brush the fillets with olive oil and season with salt and pepper.
  3. Roast for 12 to 15 minutes or until the fish is just cooked in the center.
  4. Meanwhile, combine the butter, shallot, lemon juice and mustard in a small bowl. Using a wooden spoon, beat until creamy and combined. Stir in the chives. This mixture may be made ahead of time and refrigerated, be sure to let it come to room temperature before using.
  5. Serve the salmon fillets with a dollop of the mustard-chive butter on top.
Spring Food Festival Update!
It’s festival time in Texas!  Here’s what’s going on soon:
The Dallas Wine & Food Festival is April 27-May 1 andculinarythymes.com is an official sponsor. Great food and ambiance come together at the Rising Stars Chefs’ Dinner at the Nasher Sculpture Center  on April 28. And the chef demos at Entertaining with Style on Saturday are always fun. Click above for more details.
The Galveston Island Food & Wine Festival happens April 14-17. Don’t miss the Spanish wine pairing dinner featuring chef and sommelier Peter Garcia of Houston’s El Meson cooking eight tasting courses of traditional and contemporary Spanish food at the Hotel Galvez on April 15, 7 pm.
Also April 27-May 1, but in the Houston area is the Grand Wine & Food Affair. Enjoy events like the Grand Tasting,  Sienna Sip & Stroll and Bistro Brunch.
Photo: Fulton Davenport

Comments

  1. Mmm this looks delicious! Salmon is my favorite fish :).

  2. Salmon is sooo yummy! The mustard chive butter sounds heavenly… :)

  3. Salmon with mustard and chive butter sounds out of this world! I’ve never had Viognier with salmon before, but I have to admit that it is a gorgeous wine and one of my very favourite whites! Thanks for the wine inspiration!

  4. Mmm,mustard chive butter on salmon. That’s definitely a winner for me!

  5. That roasted salmon dish sounds good. My wife not a huge fan of salmon so I’m always looking for ways to prepare it so he likes it. And right now wild alaskan salmon is in season so it’s perfect timing.

Trackbacks

  1. [...] silky feel, and a finish that invigorates and refreshes the culinary experience. Try this with our Roasted Salmon with Mustard Chive Butter. This wine offers a blessing over this dish in its aromatic floral, pleasantly sweet tropical [...]

Speak Your Mind

*

Rate Recipe: