Vino Mas

Good friends. Good times. Good wine.

Whether you are just starting to "get into wine" and wanting to explore, or an avid wine drinker, we offer wines by the glass or bottle.  Bottles can be purchased to take home and we offer a selection of 16 wines and over 25 beers by the glass to be enjoyed in a comfortable, unique atmosphere.  

Pan Roasted Salmon with barbecue beurre blanc

Pan Roasted Salmon with barbecue beurre blanc paired with Bear Flag Red Blend

Pan Roasted Salmon with barbecue beurre blanc paired with Bear Flag Red Blend

 

Ingredients

FOR THE BEURRE BLANC

  • 1/2 cup whiskey

  • 1/4 cup pineapple juice

  • 2 tbsp apple cider vinegar

  • 1 tbsp shallots, minced

  • 1 tsp smoked paprika

  • 2 tsp garlic, minced

  • 1 tsp chipotles in adobe, minced

  • 1 tbsp honey

  • 1 tbsp tomato paste

  • 1 tbsp Worcestershire sauce

  • 1 stick unsalted organic butter, cold, cubed

  • salt and pepper to taste

FOR THE SALMON

  • 2 tbsp brown sugar

  • 2 tsp kosher salt

  • 1 tsp ground black pepper

  • 1/2 tsp ground cumin

  • 1/4 tsp dry mustard

  • 1/8 tsp ground cinnamon

  • 4 wild caught salmon fillets, skinned (4oz each)

Preparation

  1. Preheat oven to 350F.

  2. Combine whiskey, pineapple juice, vinegar, shallots, paprika, garlic and chipotles for the beurre blanc in a small saucepan over medium-high heat. Bring to a boil, and reduce until liquid is nearly evaporated. Stir in honey, tomato paste and Worcestershire sauce.

  3. Turn off heat, whisk in butter a few cubes at a time until incorporated; season with salt and pepper. transfer to a glass dish and set inside a bowl of hot water to keep warm while roasting the salmon.

  4. Combine brown sugar, salt and spices for the salmon in a small bowl, rub on the top side of the salmon fillets.

  5. Sear the salmon fillets, rub-side down, in oil rubbed prepared large ovenproof/cast Iron skillet over high heat. When the fish releases easily and rub side is browned, about 2 minutes, flip fillets and transfer pan to oven.

  6. Roast until fillets flake easily with a fork, 5-6 minutes. Serve with beurre blanc

Pairing: Red Blends, Grenache, Gamay, California Pinot Noir

Source: Cuisine at Home

 
 

Good Friends. Good Times. Good Wine.