Dijon-Herb Crusted Salmon is healthy, fast to make, tastes delicious, and pairs well with Bonterra “The Roost” Chardonnay. Honestly, this is one of those recipes that can go either way; a great FAST weeknight dinner or a simple but elegant salmon entree for entertaining, paired with a Burgundian-style Chardonnay like Bonterra’s “The Roost.” Since eating more fish is always on my list of things to do, and salmon is usually my fish of choice, recipes like this one are useful to have in my arsenal of fish recipes.
Disclosure: Bonterra The Roost Chardonnay was provided to me as a sample through my participation with #WineStudio a virtual online wine education and grassroots marketing program.
Organic and Biodynamic Farming
Bonterra vineyards have been farmed organically since 1987, and the Blue Heron Ranch vineyard, where “The Roost” Chardonnay grapes are grown is certified biodynamic. What does organic and biodynamic farming mean? It means Bonterra doesn’t use chemicals to control weeds and insects in the vineyards. Instead, chickens roam in the vineyards eating weeds and, insects and their scratching and pecking naturally aerate the soils. Sheep graze in the vineyards from December to March munching on the ground cover and weeds and add “natural” fertilizer as they graze. The biodynamic component as stated on the Bonterra website “is a holist view of agriculture with a high awareness of the interconnectivity between earth, plants, animals, humans, the moon, and the planets. The principle of biodynamic farming is the simplest way to understand what it is: a living organism which is self-contained, self-sustaining, and follows the cycles of nature.” (similar to how a family farm operated centuries ago)
My Tasting Notes
2015 Bonterra The Roost Chardonnay, Blue Heron Vineyard, Mendocino County
14.2% abv SRP $45 (sample)
The Blue Heron Vineyard certified Biodynamic is located between the shores of the upper Russian River and a Blue Heron nesting site. The climate is the coolest part of the riverbank location with the vineyard composed of ancient alluvial soils. The wine was fermented in French oak barrels, 30% new barrels, for 18 months.
Lemon in color with a spicy fig nose. On the palate medium bodied and medium plus acidity. Notes of apple, citrus, nutmeg, crème brûlée, and an overall creamy mouthfeel.
The acidity in the Chardonnay is a favorable match for the richness of the salmon, along with the herbs, and mustard. The crisp breadcrumbs add a nice textural contrast to the creamy mouthfeel from the wine.
A fast dinner for the weeknight or a simple but elegant entree for entertaining paired with a Burgundian-style Chardonnay like Bonterra The Roost.
- 4 6-oz. wild Alaskan sockeye salmon fillets
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup panko, Japanese breadcrumbs
- 2 tablespoons flat leaf parsley, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 sprigs thyme, just the leaves
- 1 tablespoon Dijon mustard
Preheat the oven to 450 degrees F.
Line a baking sheet with parchment paper. Put the salmon fillets on the baking sheet and sprinkle with salt and pepper. Bake for 10 minutes or to desired doneness. Remove from the oven. Turn the oven to broil.
While the salmon fillets are baking, in a small bowl combine; panko, parsley, oil, thyme, and Dijon mustard.
After the salmon has baked for 10 minutes, spoon the panko mixture evenly over the fillets. Pressing down gently to adhere the panko mixture to the fillets.
Place the baking sheet back into the oven and broil 1 to 3 minutes or until topping is golden and crisp.