App for That Arugula Salad

App for That - Arugula Salad

The App: Arugula salad with parmesan cheese, chopped bacon and balsamic vinaigrette.

Jameson’s Pick: 2010 Hofer Gruner Veltliner (1L)

The start to nearly every healthy meal is a hearty salad and the perfect glass of wine.

Salad and wine may not be as classic a pairing as a tenderloin steak and Cabernet Sauvignon, but when summer’s heat rolls in this light combination is a cool choice. With peppery arugula, I look to Austria’s signature white wine grape, Gruner Veltliner. Gruner, as wine geeks affectionately refer to the grape, produces many lively wines that are vegetable-friendly. It might seem obvious that a name like “Gruner” (meaning “green” in German) would partner naturally with leafy fare and it does, but the green is also a reference to the freshness of the wine. (Though, with everything in the world of wine, there are exceptions to the rule and you’ll find some rare and costly Gruners fine enough to be aged alongside other, more famous white wines.)

When selecting bottles of well-priced Gruner you’ll come across many packaged in one-litre bottles, rather than the standard 750 ml size. Who wouldn’t want an extra third of a bottle of wine? This size makes a Gruner a great choice for parties, for sharing, or for cooking and keeping a few glasses for the cook. My choice, the 2010 Hofer Gruner Veltliner comes sealed with a bottle-cap top, so there’s no fussing with a corkscrew. Not only will a one-litre bottle of wine sealed with a bottle cap get attention at your next dinner party, it will also be enthusiastically consumed.

Salmon Fillets in a Vinaigrette

Dinner Date - Salmon
INGREDIENTS:

2 6oz salmon fillets

1oz olive oil

salt

pepper

1/2 cup pistachio nuts

1/2 cup dried cranberries

Vinaigrette

1/2 cup high pulp orange juice

1/4 cup olive oil

1 tbsp cilantro, chopped

1 tbsp lime juice

1 tsp honey

1 tsp cumin

1 tsp chipotle chilies in adobe sauce (found in the Mexican food section)

 

PREPARATION:

Brush salmon with olive oil and sprinkle with salt and pepper.

 

INSTRUCTIONS:

Preheat oven to 425°F.

Place the salmon fillets on a baking sheet.

Mix the pistachios and the dried cranberries in a small bowl. Divide the mixture evenly and spoon over top of the salmon fillets.

Cook salmon in the oven for 15 minutes.

Prepare the orange-chipotle vinaigrette while the salmon is cooking.

In a food processor combine orange juice, olive oil, cilantro, lime juice, honey, cumin and chipotle chilies in adobe sauce, then blend for approximately ten seconds.

Remove salmon from the oven and pour the orange-chipotle vinaigrette over it.

Serve with a side of rice.

Serves 2.

Wine Pairing: A pinot noir from Oregon adds sweetness to the diverse textures and flavours.

Tangy Citrus Vinaigrette

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To make Lorena Garcia’s Quinoa, Sweet Peppers and Fig Salad from Issue 10, you’ll need 1/3 cup of the delicious Tangy Citrus Vinaigrette. Here’s the recipe:

Ingredients
2 tbsp Dijon Mustard
6 tbsp Agave Syrup
6 tbsp Fresh Lemon Juice — From two lemons
6 tbsp Fresh Orange Juice — From 1 1/2 oranges
6 tbsp Extra Virgin Olive Oil
1 tbsp Kosher Salt
1 tbsp Freshly Ground Black Pepper
Directions
Whisk together the mustard, agave syrup, lemon juice, and orange juice in a medium bowl.
While whisking, slowly drizzle in the olive oil and then whisk in the salt and pepper.
Pour the vinaigrette into an airtight container or glass jar and refrigerate.
Shake well before using.

Makes about 2 cups
Read the entire article ‘A Day with Lorena Garcia’ in Issue 10 of Dabble