Salmon is an iconic symbol of the Pacific Northwest and a staple of fine cuisine as well as the backyard barbecue. In this recipe, salmon is married with a hearty, savory, nutty Romesco sauce. This simple, yet elegant dish explodes with deliciousness. A perfect party finger food, and an incredibly simple way to impress your guests.
Whether its King, Sockeye or Coho, Pacific salmon is cherished for its delicate yet rich flavor that is a classic food pairing with Pinot Noir. We’ve selected our own Maxine Lily 2020 Pinot Noir Domaine Danielle Laurent Vineyard (DDL Vineyard) from Oregon’s Yamhill-Carlton AVA (American Viticultural Area). This beautiful full-bodied Oregon wine has bold aromatics and a complex palate. The wine’s balanced French oak profile complements the roast pepper and roast salmon flavors. Mineral and earthy notes that are characteristic in Willamette Valley Pinot Noir make the nutty character of the Romesco sauce pop.