In a nod to our two primary appellations, Vineyard EVP/COO Steve Lohr recommends this delicious salmon dish, from Paso Robles’ famed ‘American Bistro’ Artisan, paired with either J. Lohr Arroyo Vista Chardonnay or J. Lohr October Night Chardonnay . Over a recent Thanksgiving holiday, Steve prepared this dish for friends, to high acclaim.
- 1 ½ lbs heirloom tomatoes, mixed varieties
- 2 cups fresh chick peas (ceci beans), cleaned and blanched
- 4 T extra virgin olive oil
- 2 lbs wild salmon, skin on, bones removed
- 1 lemon, zested and juiced
- ½ cup shallots, diced
- 1 additional shallot, minced separately
- 1 T chervil, minced
- 1 T tarragon, minced
- 1 T chives, minced
- 2 T flat leaf parsley, minced
- 1 t grey sea salt
- ¼ lb thick-sliced bacon, julienne
- ¼ cup sherry vinegar
- 2 T Dijon mustard
- 4 oz rocket (wild arugula)
- Kosher salt and fresh ground pepper
Heat grill to 275°. In a small mixing bowl, combine lemon zest, ½ cup shallots, chervil, tarragon, chives and parsley with 2 T of olive oil. Place salmon skin-side down on a baking sheet, and season with 2 t of kosher salt and some pepper. Spread a third of the herb mixture on the fish, then turn fish over. Spread the remaining mixture on the skin side, season with the grey salt and more pepper. Place fish in a wire fish basket and grill over indirect heat, skin side-up for about 20 minutes for medium, or until the desired doneness. Reserve.
In a medium skillet, cook the bacon over moderate heat until browned and crisp. Transfer bacon to a bowl, reserve the fat in the pan. Add 2 T of olive oil and the shallot to the skillet and cook over moderate heat until the shallot is softened. Add the vinegar and simmer for 2 minutes. Remove from the heat and whisk in the Dijon mustard. Add bacon and season the vinaigrette with salt and pepper.
Season the tomatoes with salt, pepper and half of the lemon juice. Place the rocket on top of a platter and drizzle about a ¼ cup of the vinaigrette on top. Arrange the tomatoes on the rocket and scatter the ceci beans on top. Pull the salmon apart into large 2-inch chunks and nestle the pieces amongst the tomatoes and beans. Dress with a little more vinaigrette and lemon juice and serve.