Fish Dish: Baked Salmon

There are a few dinners that are just better with wine. The dishes almost beg for a pairing, and the sipping helps savor the dish. Pizza and a nice medium-bodied red wine - our go-to is Zinfandel. Tacos and Pinot Noir. Fish baked or grilled with a well balanced (fruit and acid) white wine. Maybe it’s the acidity that helps cut the fat in the food, the combination embodies mouth-wateringly savory. Maybe it’s because we’re in wine country and it just makes sense. Maybe it makes the evening feel more celebratory and less like a Tuesday.

Either way, we enjoyed a nice piece of salmon, flavored with cilantro (substituted for the dill in the following recipe) from our garden, lemon, garlic and butter. And served it with roasted red potatoes, and fresh green beans with a little butter, salt and lemon. Back-deck kinda eating. It was good. And so, we share the following recipe inspiration for baked salmon and say a socially-distant cheers!

We used this recipe from Tastes Better From Scratch. She offers lots of good tips, and three flavor options. We went with the Lemon & Dill and substituted cilantro for dill.

Our Little Batch of Limoncello

Note - this post was first published 2/23/2014.

It’s citrus season and we decided to take advantage of the alluring lemon aroma by starting our own small batch of limoncello!  After reworking our recipe from a couple years ago and harvesting over 50 of our favorite organic lemons, we sat down one morning to begin.

First step wash and dry the lemons.

Next, peeling just the yellow.

Then mixing together the alcohol, filtered water, and lemon.

And now we wait.