We’re Celebrating BC Wine Month with Rosé and BC Wild Salmon
Spring has arrived in the Similkameen Valley and we are thrilled to partner with Wines of British Columbia to celebrate April is BC Wine Month. Our very own Master Winemaker Howard soon sat down with Award-Winning Cook Book Author Jennifer Schell to discuss the best pairings for Wild BC Salmon and decided on – you guessed it – Rosé! Watch the entire interview here.
Jennifer’s recipe for Salmon Wellington pairs perfectly with our Vanessa Vineyard Rosé and we are pleased to share the recipe below for you to try at home.
WILD BC SALMON WELLINGTON
BC Wine Pairing; pair with Vanessa Vineyard Rosé
Adapted from The B.C. Wine Lover’s Cookbook published by Appetite by Random House
Total time: 60 min | Prep time: 20 min | Cook time: 38-40 min
2 – 6 oz skinless Wild BC Salmon Fillets
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/2 cup thinly sliced leek (white and light green part only)
1/2 cup packed baby spinach leaves, chopped
1/4 cup feta cheese, crumbled
2 Tbsp fresh dill, chopped
2 tsp lemon zest
1/4 tsp garlic powder
1 sheet frozen puff pastry, thawed
1 egg, beaten
salt & freshly ground black pepper
Preheat oven to 375 degrees.
Season fish with salt and pepper.
In a medium sized bowl mix together the mayonnaise, Dijon mustard, leeks, spinach, feta, dill, lemon zest and garlic powder.
Gently unroll the puff pastry and cut sheet in half.
Place the salmon grey side up (skin side) in the centre of the rectangle of puff pastry and top with half of the filling.
Fold each side of the pastry over the fillets, then fold ends over and pinch to seal.
Place seam side down on a parchment paper lined cookie sheet.
Cut 3 vents on top of the pastry with sharp knife, and brush with egg.
Pop into oven for 37-40 minutes or until golden brown.