King Salmon with Marinated Zucchini Salad & Arugula Pesto

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves Serves 4 - 2oz. tasting menu portions

Ingredients:

King Salmon 
4 portions king salmon fillets, approx. 2 oz. each 
Salt and pepper 
2 Tablespoons olive oil

Zucchini Salad 
1 lb. zucchini, or a mix of zucchini and crookneck squash,  washed and julienned to small matchsticks 
2 carrots, washed, peeled, and julienned to small matchsticks 
1 large lemon, juiced 
2 garlic cloves, crushed and cut in half 
1 to 2 tablespoons extra virgin olive oil 
Salt 
2 to 3 tablespoons fresh parsley, chopped   

Arugula Pesto 
4 cups packed fresh arugula 
1 tablespoon minced garlic 
Salt and fresh ground black pepper 
1 cup olive oil 
2 tablespoons almonds, toasted 
½ cup fresh grated Mizthra cheese

Method:

King Salmon 
Heat olive oil in an ovenproof saute pan. When hot, add salmon and saute for 1 minute or until golden brown on bottom. Transfer pan to preheated 350-degree oven until cooked to desired doneness (about 4 minutes.) Remove from oven and keep warm.    

Zucchini Salad 
In a non-reactive bowl, toss julienned vegetables with lemon juice, garlic, olive oil and salt to taste. Cover bowl and refrigerate 4 to 8 hours, stirring occasionally. 

When ready to serve salad, remove garlic cloves, saving one, finely minced, and toss back into salad along with parsley. Adjust seasonings if necessary and serve with salmon. 

Arugula Pesto 
Prepare an ice water bath in a large bowl, and bring a large pot of water to boil. Add arugula to boiling water; stir so all is immersed equally. Blanch for 15 seconds, then remove from water and plunge into ice water bath. Stir again to cool quickly. Drain well. 

Squeeze water from arugula until it is dry. Chop coarsely and put into a blender container. Add garlic, salt and pepper to taste, olive oil and the almonds. Blend for 30 seconds. Add cheese; pulse to combine. Place in tightly sealed container in refrigerator until ready to use. 

To assemble 
Divide salad among four serving plates. Top each with a portion of warm salmon. Top each salmon portion with a teaspoon (more or less to taste) of pesto, and serve.  

 

Suggested Pairing: