By Assistant Sous Chef Jeff Gardner
Suggested Pairing: 2011 NxNW Columbia Valley Syrah
|Every new vintage of our NxNW Syrah is an exciting time for our culinary team. We love cooking foods for our Pinot Noir because it challenges us to pinpoint the unique character of each vintage. When cooking for our NxNW Syrah we know we will get to play with blackberry and pepper notes. While there are unique characteristics to each vintage, we are certain that it will be viscous and have a long finish which means that we can pair it with aged meats, salts and fats. In this recipe our Assistant Sous Chef Jeff Gardner creates a bridge with the beurre rouge, a sauce of red wine and butter. He also has Brussels sprouts prepared with bacon and shallots, the only way to eat them. The lentils are nice as they provide a rounded starch to make this a lovely, filling salmon dish. The Syrah washes it all back with a blackberry jam goodness that proves this to be a rich and satisfying meal. Enjoy! – Executive Chef Benjamin Nadolny
- 4 (5 oz.) pieces Salmon
- 8 slices Prosciutto
- 2 cups Brussels Sprouts
- 1 ½ cups Black Beluga Lentils
- 4 cups Water
- ½ lb. Butter, unsalted
- ¼ lb Bacon or Pancetta
- 2 each Shallots, minced
- 2 cloves Garlic
- 1 sprig Fresh Thyme
- 1 Tb Honey
- 1 ½ cups Syrah, or other red wine
- 2-3 Tb Olive Oil
- Salt and Pepper
- Bring lentils, garlic, thyme, and water to a boil in a heavy medium saucepan. Reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Strain and remove garlic and thyme, set lentils aside, chill if not using right away.
- Cut Brussels sprouts in half from top to bottom, and slice them thinly, set aside. Mince one shallot and reserve.
- In a small sauce pot reduce the red wine with 1 tbsp minced shallots, reduce the liquid to about 3 tablespoons.
- Once reduced, lower the heat, add the honey and 1 tsp salt. While whisking constantly, slowly add 1/2 pound of butter. Adjust seasoning with salt and pepper. Keep in a warm place – but be careful not to apply too much heat or you will break the emulsion. What you just made is called beurre rouge.
- In a large sauté pan, render the bacon or pancetta. Add the rest of the minced shallot, cook for about 1 minute then add the Brussels sprouts and cook for about 2 minutes. Add the lentils and heat through, season with salt and pepper.
- In another large sauté pan heat oil over medium high heat. Season salmon with salt and pepper. Lay presentation side down in the pan and sear until golden brown, about 5-7 minutes. Flip over and cook until medium rare, about 3-4 minutes.
- Lightly heat 4 large plates, spoon beurre rouge sauce among the four plates, tilt the plates to spread out the sauce.
- Spoon the lentil and Brussels sprout medley into the center of each plate.
- Place the salmon on top of the lentil medley, then take the prosciutto and fan it so it fits on top of the salmon.