Salmon with Peach Pepper Jam Glaze Colombian Potatoes Garlic Sautéed Asparagus Paired with 2009 Sokol Blosser Winery Evolution Oregon White

In my kitchen, nothing goes to waste.  I love leftovers, and frequently cook more than is necessary to feed the dinner crowd just so I have a nice lunch the next day.  Likewise, I often find ways to reuse components of leftovers to create something new.  This pairing is a result of leftover peach pepper jam Chef Sue made for a dipping sauce to accompany her chile rellenos (see Chile Rellenos with Peach Pepper Jam, Edwin W. Beitzell's Baked Crab).

When I opened the fridge to survey the stock, I found the peach pepper jam and said “hmmm, I know I can do something with that.”  It took only minutes to decide to use it as a glaze on baked salmon.  I quickly ran down to the Maine Avenue fish market, picked up a fresh salmon fillet, and got to work.

The dish was rounded out by a recycled recipe for Colombian potatoes a la Santa Cecilia (see Oven Roasted Chicken Breast Over Garlic Sautéed Fresh Asparagus, Colombian Baby Potatoes, and a Saffron Red Pepper sauce Paired with 2009 Finca Enguera Verdil) and garlic sautéed asparagus that was local and in season.

My guess that the spicy sweetness of the peach pepper jam used as a glaze for the salmon would make the ordinary something special was spot on.  The glaze became concentrated on the salmon, and was an enjoyable complement without overwhelming the salmon.

The 2009 Sokol Blosser Winery Evolution Oregon White was a perfect pairing for this dish.  This wine is a blend of nine grapes.  Yes, nine.  I tried to get the list of the grapes, but was unsuccessful.  Although I have no idea what comprises this wonderful blend, the folks at Sokol Blosser Winery have thrown in everything including the kitchen sink to arrive at something very enjoyable.

The 2009 Sokol Blosser Winery Evolution Oregon White is a medium body off-dry white that is aromatic with fresh herbal and tropical notes and flavors featuring pronounced lush fruits including melon and peach.  The fresh acidity leads to a crisp finish.  This wine is made for food pairing and easily stood up to the spicy peach pepper glaze with the peach flavors in both the wine and the food echoing nicely the Ricola man sporting lederhosen in the alps.  Beautiful…I mean the pairing!

At $15, the 2009 Sokol Blosser Winery Evolution Oregon White is a good value and a versatile wine for any number of dishes including the more difficult pairings with spicy and Asian inspired dishes.  I give this wine my full endorsement for your next pairing.

Recipes

Salmon with Peach Pepper Jam Glaze

Ingredients

• 1 pound fresh salmon fillet
• Peach pepper jam (see Chile Rellenos with Peach Pepper Jam, Edwin W. Beitzell's Baked Crab)
• Salt and pepper to taste

Preparation

1. Preheat oven to 400 degrees.
2. Cut fillet into two serving sized pieces.
3. Season both sides of the fillet with salt and pepper.
4. Liberally apply the peach pepper jam to the fillets.
5. Place on a sheet pan and place in oven for 10 to 15 minutes or until fish just begins to flake when prodded with a fork.
6. To add some texture put the salmon under the broiler for a minute or two to add a bit of concentrated texture to the glaze.

Colombian Potatoes and Garlic Sauteed Asparagus

See Oven Roasted Chicken Breast Over Garlic Sautéed Fresh Asparagus, Colombian Baby Potatoes, and a Saffron Red Pepper sauce Paired with 2009 Finca Enguera Verdil.

In vino veritas, buen provecho.

Craig