Sautéed Salmon with Green Garlic Barley and Portabello Mushroom with Red Wine Sauce
Spring is just around the corner! Domaine Carneros is prepared to help you celebrate the upcoming season
with this wonderful wine pairing recipe featuring Salmon with a red wine sauce. Serve with their Domaine Carneros
Avant-Garde Pinot Noir. Bon Appétit!
2 portabello mushrooms stemmed and cleaned
1 Tbls olive oil
1/3 cup water
salt and pepper
Place all ingredients in ovenproof pan. Season with salt pepper, cover and roast at 325 degrees for 40 minutes until tender.
Green Garlic Barley
2 bunches of green garlic trimmed and cut into 1/4 inch pieces
1 garlic clove
1/2-cup extra virgin olive oil
salt & pepper
1 cup of barley
1-cup chicken stock
In the bowl or a food processor, combine the green garlic and pulse until coarsely pureed. Continue pulsing and slowly drizzle in the olive oil to form an emulsion. Season with salt and pepper and set aside.
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Add the barley and cook until somewhat tender but not cooked through, about 10 minutes. Drain and set aside.
In a 12-14 inch sauté pan, heat the butter over high heat until light golden in color. Add the cooked barley, stir over medium-high heat for 10 minutes slowly adding the chicken stock allowing it to be absorbed by the barley. Stir in the green garlic purée, season with salt and pepper.
Red Wine Sauce
1 1/2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
2 Tbls. Canola oil
1 Granny Smith apple, chopped
1 orange, peeled and chopped
6 cups Domaine Carneros Avant-Garde Pinot Noir
3 cups Port
Cook the onions, carrots and celery in the canola oil in a medium saucepan over high heat for 10 minutes or until golden brown and caramelized. Add the remaining ingredients and simmer over medium heat for 1 hour. Strain through a fine-mesh sieve and return to the saucepan. Simmer for 30 to 45 minutes or until reduced to 1 1/2 cups.
4 - 4 oz. pieces of salmon, skin on
salt & pepper
chives chopped for garnish
Season the salmon with salt and pepper. Place skin side down in a hot sauté pan with canola oil and cook for 2-3 minutes on each side or until golden brown and cooked medium.
Enjoy Domaine Carneros'
wines by ordering online or stopping by their Visitor's center in their
elegant Louis XV style salon, or on their stunning terrace overlooking
the hills and vineyards of Carneros. Wines are sold by the glass or
bottle, and are served with complimentary hors d'oeuvres.
1240 Duhig Rd. - Napa, CA 94559 - (707) 257.0101 x108.
Open 10 a.m. to 6 p.m. daily