This wine, made from Sauvignon Blanc (80%) and Sémillon (20%) offers rich flavors of grapefruit and apricot. This fresh and elegant Bordeaux Blanc pairs perfectly with apéritif,seafood, fish and poultry. Best served at 50°F.
Pairs with Salmon and Trout,
White Bordeaux, Sauvignon Blanc and Sémillon
2 salmon filets, approximately 10-12 ounces each
¼ cup plus 1 tablespoon extra virgin olive oil
1 pound dried fusilli pasta
2 cloves garlic, peeled and slivered
Salt and pepper to taste
¼ cup parmesan cheese, grated
Cook fusilli to al dente according to manufacturer’s directions.
Drain well.Preheat oven to 400 degrees F.. Brush a small amount of olive oil on the center of broiler pan, and place salmon filets on
oiled area, skin side down. Brush 1 tablespoon olive oil on top of
salmon filets, sprinkle with salt and pepper and slivered garlic.
Place in oven for 6-8 minutes, until salmon becomes opaque. Remove salmon filets to cutting board. Separate and discard skin, and shred salmon using a fork. In a large bowl, mix pasta, ¼ cup extra virgin olive oil, shredded salmon, salt and pepper to taste, and grated parmesan. Gently Toss using two wooden spoons, and divide onto four dinner plates. Serves four.