I had the privilege, a few years ago, to meet Jill Silverman Hough, (@JillSHough) the author of “100 perfect pairings” We were friends on twitter for some time when I heard she was signing books in Napa on one particular evening. I stopped by to meet Jill (IRL) and she signed my book: Cindy, (my first tweet ‘n’ meet!) Happy pairings! Jill
I absolutely love this book and wanted to share one of my all time favorite Pinot Noir Match Maker food pairing recipes. If you are having guests over for dinner, I highly recommend this recipe…great food, wonderful friends, and awesome wine – what could be better?
herbes de provence salmon skewers with provencal aioli
3/4 cup mayonnaise
24 capers, finely chopped (you should have about 2 teaspoons), plus 1 teaspoon packing liquid
4 cloves garlic, pressed through a garlic press or minced
1/4 cup extra virgin olive oil, divided
1 1/2 pounds salmon fillets, cut on a diagonal into 1/2-inch strips (you should have about 18 pieces)
2 teaspoons herbes de Provence (you can find this in the spice sections at most major grocery stores)
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground pepper
Special equipment: about eighteen 8-inch skewers, soaked in water for at least 10 minutes if they are wood or bamboo
In a small bow, whisk together the mayonnaise, capers, caper packing liquid, garlic, and 1 tablespoon of the olive oil. Set aside. (you can prepare the aioli up to a day in advance, storing it covered in the refrigerator)
Thread the salmon onto skewers, one strip per skewer. Brush both sides with the remaining 3 tablespoons of olive oil and sprinkle with the herbes de Provence, salt, and pepper.
Prepare the grill to medium-high heat. Grill the salmon until it’s cooked through. 1 1/2 to 2 minutes per side. Serve the salmon with the aioli on the side.
Of course I would pair this with the 2011 Passaggio UNMARKED Pinot Noir.
If you do try this recipe I would love to hear your Match Maker Matches…
Happy Match Making