Recipe: Broiled Salmon with Viognier
In this recipe, the high heat gives the salmon a deep, rich flavour that is perfect to compliment the full and rich texture of our 2019 Viognier.
This filling dish is perfect for winter and ready in around half an hour.
4 thick bacon slices, cut into strips
3 T extra virgin olive oil
2 garlic cloves, minced
3 C packed, thinly sliced kale leaves (remove stems)
1 ½ C chicken broth
1 can (~15oz) Canellini beans, rinsed and drained
1 ½ lb skinless salmon fillet, cut into 4 pieces
Kosher salt & freshly ground black pepper
1 T chopped fresh thyme
STEP 1: Position the oven rack 6 inches from the broiler and heat the broiler to high.
STEP 2: In a heavy skillet over medium heat, cook the bacon in the olive oil until brown (~5min). Reserve 2T bacon fat.
STEP 3: Add garlic to the bacon skillet. Cook about 30 seconds. Raise the heat to high and add the kale and sauté until it starts to wilt (~1min). Add the chicken broth, beans & bring to a boil. Reduce heat to medium, cover, cook for 5 minutes. Remove from heat and keep warm.
STEP 4: While the beans are cooking, line a baking sheet with foil and arrange the salmon on it. Drizzle the reserved bacon fat over the salmon and season with salt and black pepper. Broil until slightly firm to the touch (7-10 min). Sprinkle half of the thyme over the salmon. Stir the rest into the bacon/kale/bean mix and season with salt and pepper.
STEP 5: Spoon bacon/kale/bean mix onto plates and top with a piece of salmon.
Serve immediately with Double-Gold-Medal winning Oliver Twist Estate Winery 2019 Viognier!