Thursday, March 12, 2009

Lewis & Clark

Cedar Plank Roasted Wild Salmon

Some things are just meant to go Basil & Tomatoes, Peanut butter & Jelly, Hotdogs & Mustard, French Fries & Ketchup. In the Pacific Northwest the combination that goes together like Lewis & Clark is that of Roasted Salmon & Pinot Noir.

If you want to be even more specific you can add that the Salmon needs to be roasted on a Cedar or Alder Plank over an open fire (Weber is fine). The fresh Salmon is best when just seasoned with Olive Oil, Salt & Pepper and cooked for 12-15 minutes. The wood plank adds fantastic aromatic spice note to the dish. The Sineann Pinot Noir with its primal earthy nose and tart huckleberry/blueberry palate was a perfect foil for this succulent dish.

While I am pretty sure the Corp of Discovery wasn't having this for dinner while looking for the Northwest Passage, I am certain that they would have been happy to trade boiled venison and camas roots for what I had for dinner.
What Lewis & Clark wished they had for dinner

Sineann 2005 Resonance Vineyard Pinot Noir


Foodycat said...

Now the very interesting thing about THIS is that I have a trout in the fridge having a bit of a cure before I hot smoke it for dinner tonight. It is very pink and fatty and more like salmon than your average trout. And now I know what I am drinking with it!

Heather said...

That's a perfect little vision of Pacific Northwest dining, right there. Lovely. They sell those cedar planks at New Seasons, been meaning to grab one...