Blackened Salmon with Quinoa Pilaf – Pinot Noir Pairing

Blackened Salmon with Quinoa Pilaf

Blackened Salmon with Quinoa Pilaf – Pinot Noir Pairing

Posted at 17:44h in Recipes, Pinot Noir by

This beautiful Blackened Salmon with Quinoa Pilaf is an absolute crowd pleaser. Created by our Chef  to pair with our new Davis Estates Pinot Noir, this dish will surly be one to add to your weekly repertoire. Order a bottle HERE to try the pairing at home!

INGREDIENTS

Serves 4

For the Quinoa Pilaf

  • 1¼ cup quinoa, rinsed
  • 2 tablespoons butter
  • ½ cup onion, finely diced
  • 1 clove garlic, minced
  • ¼ cup carrot, shredded
  • ¼ cup celery minced
  • 2 cups chicken broth
  • 2 tablespoons fresh parsley chopped

For the Blackened Salmon

  • 1 tablespoon paprika
  • 1 teaspoon smoked paprika
  • 2 teaspoon chopped thyme
  • 1 tablespoon chopped oregano leaves
  • 2 teaspoons brown sugar
  • 1 teaspoon kosher salt
  • 4 (7-ounce) pieces salmon, pin bones removed, skin off
  • ¼ cup canola oil
  • 1 lemon, quartered

 

For the Green Bean Almondine

  • 1-pound green beans, trimmed
  • ¼ cup Almonds, sliced
  • 1 tablespoon butter
  • Pinch of nutmeg
  • 2 tablespoons water
  • 1 teaspoon lemon juice

 

Instructions

Quinoa Pilaf

  1. Rinse quinoa under cold water and drain.
  2. In a medium sized saucepan over medium heat add butter, onion, and garlic, sauté until translucent about 2 minutes.
  3. Add quinoa and cook until lightly browned.
  4. Add broth, carrot, and celery, no need to stir.
  5. Bring to a boil, reduce heat, and simmer covered for 20 minutes or until liquid is absorbed.
  6. Remove from the heat, keep covered, and let rest for 5 minutes.
  7. Fluff with a fork and mix in parsley. Season with salt & pepper to taste.

Blackened Salmon

  1. In a small bowl mix together both paprikas, cayenne, thyme, oregano, brown sugar and salt.
  2. Place evenly on a plate and lay the salmon (skin side up) on the mixture, coating the top side of the salmon only.
  3. Heat a large heavy-bottomed pan or cast-iron skillet over medium-high heat and add the oil.
  4. When the oil begins to smoke, add the salmon, flesh side down and lower heat to medium, cook 2-3 minutes.
  5. Flip the salmon and cook 5 to 6 minutes longer or until it reaches an internal temperature of 135°.
  6. Place salmon on a platter and garnish with lemon wedges for individual enjoyment.

 

Green Bean Almondine

  1. Cook green beans in salted boiling water until tender, 3 minutes.
  2. Drain and rinse under cold water.
  3. In a skillet over medium heat add butter and almonds, sauté until almonds are golden, about 2 minutes, add a pinch of nutmeg.
  4. Stir in the beans, water, and lemon juice, season with salt and pepper.
  5. Cook, stirring, until warmed through, 2 minutes.

 

Courtesy of Mark Caldwell, Executive Chef Davis Estates

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