by EnRoute on August 29, 2018
“It’s wild king salmon season in the San Francisco Bay Area! The season usually starts in May and runs through October, and I love using the fresh catches for dinners here at the winery. We served this Cedar Plank Roasted Salmon during a private event just last week, pairing it with wilted kale and fresh cranberry beans (I’m a little obsessed with beans right now).
The kale is really jamming in our garden and tomatoes are hitting their peak, so the menu was 100% seasonal and garden-inspired. We served our EnRoute Pinot Noir, “Les Pommiers,” alongside it. The wine’s bright acidity balanced the salmon’s natural oiliness, while its generous red fruit flavors brought out the richness of the fish.”
– Far Niente Family of Wineries Chef Sarah Walz