Saturday Night with my In-laws

I was asked to do my Pine-nut Salmon recipe to go with dinner. The Pine-nut Salmon recipe is actually a recipe I got from Robert Mondavi’s website years ago when they had a fair size recipe collection on the site which is no longer there. You chop up Pine-nuts, Basil and mix them with flour, salt and pepper and then brush the Salmon filets with olive oil and press non-skin side of the Salmon into the mixture. You cook them in an oven ready skillet nut side down with a bit of olive oil at med-high heat until the nuts brown. Once browned, flip them over and put the skillet in the oven for 12 minutes at 375 degrees and then serve.

They are served with a basil/butter sauce which is made from a reduction of wine, heavy cream and minced shallots. Wisk in butter to the reduction and then add basil, lemon, salt and pepper and pour the sauce over the prepared salmon.

"Year after year - consistantly good!"

I brought a couple of bottles of Kendall Jackson Chardonnay to accompany the Salmon. My mother-in-law, Karen made a wonderfully Prime Rib with au jus, Yorkshire Puddings, light green salad and individually portioned mash potatoes with cheese and bacon on top. All the food was so good that evening; the biggest problem I had was the plates weren’t big enough for all of the great food (plates were a good size there was just a lot of food).

LCBO Information –

Kendall Jackson Vintner’s Reserve Chardonnay 2005

Vintages 369686
750 mL bottle
Price: $ 19.95
Wine, Still Table Wine, White Still Table Wine
13.0% Alcohol/Vol.
Sugar Content : D
Made in: California, United States
By: Kendall-Jackson
Release Date: Nov 24, 2007

Tasting Note - ... 2005 continues their streak of top-notch wines. Loads of tropical fruit, surprisingly deep texture, medium body, and wonderful purity results in a crisp, elegant, dry Chardonnay. It is ideal for drinking over the next 1-2 years.

Serving Suggestion - pasta in a cream sauce.

The Kendall Jackson Chardonnay went pretty good with the Salmon but was surprising good with the Prime Rib too! The KJ wasn’t perfect with the Salmon and I caught myself wondering if a white Burgundy would be a better match…

Cheers!

Mark