2015 Pinot Noir Pairing – Glazed Salmon and Pistachio Pesto Pasta

by | Aug 21, 2018 | Blog, Pairing

Collector’s Club September 2018 – 2015 Pinot Noir from Dr. Faith Frankel

When you think about summer recipes and wine pairings, you usually don’t think about red wine, but our Sculpterra Pinot Noir is bright, light, and fruit forward, exactly what summer calls for. Also pair it with a verdant and herbaceous summer pesto made with our homegrown pistachios, ups the summer factor as well and pairs wonderfully with the vivid earthiness of our Pinot Noir.

 

Sculpterra Pinot Noir Glazed Salmon

with Pistachio Pesto Pasta

 

  • 4 (6-8 ounce) center-cut salmon filletsPinot Noir glazed Salmon with Pistachio Pesto Pasta recipe
  • 2 cup of Sculpterra Pinot Noir
  • ½ cup of fresh or thawed frozen raspberries
  • 1/2 cup of brown sugar
  • 2 tsp of balsamic vinegar
  • 2 cloves garlic
  • Zest of 1 lemon
  • 1/4 cup shelled and toasted Sculpterra pistachios
  • 1 cup olive oil
  • Kosher salt and freshly cracked black pepper
  • 2 cups fresh basil leaves plus extra for garnish
  • 1/4 cup grated Parmesan plus extra for garnish
  • 1 lb fusilli pasta

Preheat oven to 400 degrees

Rub the salmon on all sides with 1 tablespoon of the olive oil and season all sides with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 10 to 12 minutes.

 Pinot Noir glaze:

Place wine, raspberries, brown sugar, vinegar, and salt in a saucepan. Bring to a boil whisking constantly. Remove from heat and strain.

Return glaze ingredients to the stove and simmer until reduced to a glaze consistency glaze consistency. Spoon on top on of baked salmon

Pistachio Pesto:

Add basil, garlic, pine nuts, lemon zest, parmesan cheese, salt, and pepper to a food processor and blend to combine. Stream in the olive oil until creamy and smooth, scraping down sides as needed. Bring a large pot of water to a boil and add a generous pinch of salt and 1 tablespoon of olive oil. Once boiling add pasta and cook according to package instructions. Then drain and add pesto and toss to combine. Garnish with extra parmesan cheese and basil. Serve alongside the glazed salmon