Fresh Wild Alaskan Sockeye Salmon
Cubed Cantaloupe, Drizzled with Non-Fat Greek Yogurt
Horseradish Vinaigrette, Crispy Fried Shallot
Embellished with Celery Leaves and Lime Zest
Andrew Rich 2008 Roussanne Columbia Valley
We had spied this magical salmon recipe in the July issue of Food & Wine magazine on our flight to Portland, Oregon. I was hooked just reading about the pairing of salmon with cantaloupe, but it was the horseradish vinaigrette with fresh lime juice, brown sugar, and fish sauce that put it over-the-top. And as it turns out, a friend in Portland had just returned from Alaska with her catch of sockeye salmon.
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Sliced Green Zebra & Orange Heirloom Tomatoes
Fresh Burrata Cheese
Pistachio, Caper, Shallot, Green Peppercorn Relish
Chiffonade of Fresh Basil
Inspired by the July issue of Food & Wine magazine, this is one of many crazy good recipes we prepared on our recent vacation in Oregon. The issue featured “best new chefs & their simplest recipes.” Right up our vacation alley!
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