There’s nothing I like more than an easy salmon recipe. Oh wait…there is. An easy salmon recipe paired with WINE.
If you remember from the interview with Farm Shed Wines I posted last week, I’ll be partnering with them to develop a few recipes that pair well with local Pacific Northwest wines.
This is the first recipe in our collaboration, perfect for Valentine’s Day (or any day really). I created a pan-seared salmon served with roasted orange, fennel, olives, and a pistachio-cacao nib gremolata. I also made recommendations of the type of wine that would go well with it. So if you’re ready to impress your hubby with a relatively healthy, light, flavorful, and easy salmon recipe, you’ve come to the right place!
If you’ve learned one thing from my Instagram stories, Walla Walla wine guide, and my Lake Chelan wineries round up, you know I love wine. That’s why I was so pumped to learn about Farm Shed Wines, a new wine retailer curating sustainable, small batch wines from the Pacific Northwest.
Since I love supporting local makers and artisans, we’re going to work together to develop recipes and wine pairings highlighting stories from their winemakers. But before we dive into each winery’s story, I wanted to share with you how Farm Shed Wines went from an idea to a full-fledged wine shop just outside of Tacoma, WA.
One of my favorite things about Seattle is just how much of a food city it is. There’s more than just a butt load of awesome, trendy restaurants. Its residents have a deep reverence for food, which results in a lot of non-eating foodie activities in the Seattle area.
To lay out just how serious Seattle takes food, let me highlight a few facts. It’s illegal not to compost in Seattle. Sustainable agriculture is everywhere: from individual urban gardens to community pea patches and restaurant farms. There are a ton of foodie events in Seattle every month. Farmer’s markets run strong here and the opportunities for people to get hands on with food are endless.
So if you are like me and have a deep love for food beyond what you put in your mouth, you need to read this article. I outline all the non-eating foodie activities in the Seattle area so you can increase your culinary knowledge and make more food memories along the way.
I’m reflecting that I just posted two soup recipes in a row. I can’t help it. I. love. soup. Plus, I realized after 2 months of consistent travel that I’ve been eating like crap. So the new year is the perfect time to get myself back on track, start detoxing, and make my annual goal list.
I developed this carrot parsnip soup recipe a few months ago and its since become a go-to weeknight meal. It’s super easy and has only a few ingredients, but don’t let its simplicity fool you. The combination of coconut milk, curry, and dukkah make it complex enough to be interesting, and yet familiar enough so that even the pickiest of eaters will love this soup.
Every Christmas Eve, my family partakes in the Italian tradition of hosting a “Feast of the Seven Fishes” meal. As you might have guessed, it includes seven different fishes typically served over seven different courses. While in this day and age it’s completely acceptable to double up fishes in one dish, my family takes it pretty seriously and spends the day cooking an elaborate spread.
This year, I’m in charge of the soup. I call this Italian fish soup my “poor man’s cioppino” because it only has one fish in it. However, if you wanted to gussy this up, all you need to do is add some clams and mussels. Or you can turn it into a Manhattan-style clam chowder by adding clam juice and clams to the base instead of cod. This dish is pretty versatile and can be changed to suit your tastes or budget.
Read on to learn how to make this Italian fish soup. It’s destined to be a crowd pleaser at your next holiday celebration!