Pan-Fried Salmon with Citrus Vinaigrette
- Recipe by Cathal Armstrong
Pairing Suggestion
Cathal balances salmon’s rich flavor with a zesty citrus vinaigrette, much in the way that Australian winemakers have learned to balance Chardonnay’s robust fruitiness with Sémillon’s tart, lemony structure—a combination that pairs perfectly here. Try the round, melony 2006 Rosemount Estate Sémillon-Chardonnay or the focused 2006 Heartland Stickleback, which adds a healthy percentage of the citrusy Verdelho grape.
Pan-Fried Salmon with Citrus Vinaigrette
- Recipe by Cathal Armstrong
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Pan-Fried Salmon with Citrus Vinaigrette
tried this with low fat orange marmalade instead of OJ...Great!
Posted by: MGO1999 on March 15, 2008
Very basic dish which we liked, but the vinaigretted didn't turn out very "intense" at all and I had to keep upping to salt to get the flavors to shine through.
Posted by: DM1975 on February 27, 2008
- From A Donegal Son Returns, Recipe of the Day: April 2009
- Published March 2008
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