Recipes of the Month
March 2020
SALMON WITH CITRUS TARRAGON BUTTER
Yolo's balanced acidity and fragrant, floral finish is a perfect match for the sweet orange-herb scented fish.
Ingredients
Citrus Tarragon Butter
- ½ cup softened butter
- 2 tbsp finely chopped tarragon or parsley
- 2 tbsp grainy mustard
- 1 tbsp finely grated orange zest
- 1 tsp honey
- 1 clove garlic, minced
- ½ tsp ground black pepper
Salmon
- 4 boneless-skinless salmon fillets (about 6 oz each)
- 1 large orange (reserved from grating zest), thinly sliced
- Sea salt and pepper
Method:
- Blend butter with tarragon, mustard, orange zest, honey, garlic and pepper. Scrape butter onto a sheet of plastic wrap; form into a log and chill for 1 hour or until set.
- Preheat oven to 425°F (220°C). Arrange oranges on a parchment paper-lined baking sheet to create 4 beds for the fish. Place fish on orange slices; season with salt and pepper. Roast fish for 10 to 12 minutes or until just coral in the centre.
- Remove pan from oven and immediately place a couple thin slices of butter onto each fillet to melt and glaze fish.
TIP: Store extra flavoured butter in the freezer as a quick flavour booster to all kinds of dishes. It is delicious tossed with steamed green beans, asparagus or Brussels sprouts topped with toasted almonds. Add a few spoonfuls into cooked rice for a pilaf; or use to baste roast chicken or pork chops.
PAIR WITH: LE19 YOLO WHITE
Yield: 4 servings
Recipe by: WINEXPERTS
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2015
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| 2013 | |
| January | Wong’s Lettuce Wraps |
| February | Halibut & Crab Marinated in White Wine |
| March | Beef and Barley Soup |
| April | White Wine Broccoli Casserole |
| May | Savory Pork |
| June | Grilled Shrimp and Chicken with Pasta |
| July | Grilled Soy Fish Fillets |
| August | Fish Beer Batter |
| September | Swiss Steak Italian Style |
| October | Texas Style Chili |
| November | Beef Bourguignon |
| December | Red Wine Turkey Baste |
| 2012 | |
| January | Zippy Carrots |
| February | Italian Sausage Soup with Tortellini |
| March | Irish Lamb Stew |
| April | Hermits with Wine |
| May | Red Wine BBQ Sauce |
| June | Halibut with White Wine Sauce |
| July | – |
| August | Salmon Tango |
| September | Angel Chicken Pasta |
| October | Slow-Cooked German Short Ribs |
| November | Pork Chops with Mustard Sauce |
| December | Mulled Cranberry-Apple Grog |
| 2011 | |
| January | Gruner Schnitzel Recipe |
| February | Argentine Beef Stew |
| March | Irish Canadian Beef Stew |
| April | Wine and Dijon Marinated Pork Loin |
| May | Penne with Pancetta, Tuna and White Wine |
| June | Portuguese Pork |
| July | Scallops Au Gratin |
| August | Salmons with Lemons, Capers and Rosemary |
| September | Skillet Chicken Cordon Bleu |
| October | Lover’s Loaf |
| November | Herbed Mushroom Pate |
| December | Lush Turkey and White Wine Turkey Gravy |
| 2010 | |
| January | Red Wine Meat Loaf |
| February | Slow Cooker Chicken with Mushroom Sauce |
| March | Chicken & Red Wine Sauce |
| April | Sirloin Tips & Mushrooms |
| May | Blissful Rosemary Chicken |
| June | Parmesan Crusted Salmon |
| July | Zippy Burgers (Made with Beer) |
| August | Honey Grilled Shrimp |
| September | Alfredo – Style Sauce with Fettuccine (Low-Fat Pasta) |
| October | French Onion Soup |
| November | Beef Stroganoff |
| December | Turkey Red Wine Sauce |