The perfect pairing for the 2018 REX HILL Sims Vineyard Pinot Noir! Enjoy this recipe for Cedar Plank Salmon with Summer Succotash and Saba. This dish uses tomatoes in lieu of lemon for acidity and the sweet deep brightness of Saba (reduced grape must) to bridge the flavors with the 2018 REX HILL Sims Vineyard Pinot Noir. Prep all ingredients beforehand to ensure seamless cooking.
For the Salmon
4 skin-on, deboned 4 oz salmon filets
4 sprigs thyme
1 tbs. salt
1 12-inch untreated cedar plank
¼ cup olive oil
For the “Succotash”
¼ cup olive oil
1 small red onion, peeled and minced
1 can white beans, drained and rinsed
¼ lb of haricots verts, trimmed and sliced into 1-inch pieces
2 ears fresh corn, husked with kernels cut from the cob
1 pint cherry tomatoes
¼ cup pinot noir
½ cup chicken stock
3 sprigs fresh thyme
¼ parsley, stemmed and chopped
salt and pepper to taste
Saba can purchased by the bottle from specialty stores or online.
How To Make
Prepare a grill or heat an oven to 425℉.
Season the fish with salt drizzle and olive oil. Place the cedar plank on a sheet pan. Space the filets evenly on the cedar plank and top with the thyme sprigs.
While the grill or oven is heating, heat the olive oil in a sauté pan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Season with some salt and add the beans, haricots verts and corn and continue to cook for another 5-7 minutes, stirring occasionally.
While the succotash is cooking, place the salmon in the oven. If grilling, place the plank directly on the grill and cover. Cook the salmon for 10-15 minutes or until the desired temperature is reached.
While the salmon cooks, add the cherry tomatoes, wine, and chicken stock and bring to a boil. Reduce the heat and simmer until the salmon is done. Adjust the seasoning and add the herbs.
To serve, place a generous amount of succotash in the middle of each plate, top with the salmon (with or without skin), and drizzle with Saba.