Today is National Red Wine Day. As it turns out, this isn’t the only National Red Wine Day on the calendar. The other is October 15. Most think of red wine as a cool weather harvest drink, which explains the original celebration in October. However in 2013 wine-lover and freelance writer, Jace Shoemaker-Galloway created Red Wine Day as a late summer celebration. He felt why wait?
Personally, I’ve never thought of red or white wines as seasonal. Light dishes serve a white wine. Creamy dishes, serve a white wine. Heavy dishes or reduction sauces call for a red. The only time I think about the weather when serving wine are peach wines or crisp dessert wines – so refreshing on a warm summer evening just as the sun begins to set.
Since I enjoy wines year round, why not celebrate both days? Just as last October’s Red Wine celebration was more about the food (Braised Mushrooms in a Red Wine Sauce), this earlier offering is influenced by the day – Friday. Salmon with a red-wine compound butter and a glass of wine seemed perfect. Add warm bread, start with a salad and you have the makings for a perfect evening. Cheers!
Grilled Salmon with Roasted Vegetables and Wild Rice
Shallot Red Wine Butter
1/2 cup Red Wine
1/2 cup Balsamic Vinegar
4 tablespoons Butter
Fresh Cracked Pepper to taste
3 teaspoons fresh Thyme
Peel and finely mince the shallot. Combine the shallot, wine, and balsamic vinegar in saucepan over medium-low heat. Simmer until the liquid is reduced by half.
Remove from heat and allow the wine reduction to cool completely. Press butter into the wine reduction a few tablespoons at a time until blended. Add thyme and a few twists of fresh cracked pepper. Mix ingredients thoroughly. Scoop compounded butter onto a sheet of plastic wrap. Roll butter log and store in the refrigerator while the rest of the meal is prepared.
1 teaspoon dry Onion Flakes
1/2 teaspoon dry Parsley Flakes
1/4 teaspoon Roasted Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Ground Turmeric
1/2 teaspoon Ground Cumin
1/4 teaspoon Black Pepper
1/2 teaspoon Kosher Salt
1 cup Long Grain White Rice
1/4 cup Wild Rice
2 cups Chicken Stock
1 tablespoon Butter
In a bowl, combine all of the spices. Add both kinds of rice. Stir to blend the rices with the seasonings.
Note: This dry mixture can then be stored in an airtight container along cooking instructions for later or given as a gift.
When ready to cook, place rice mixture along with all the seasonings into a pot with a tight-fitting lid. Add chicken stock and butter.
Bring to a boil, stirring to combine seasoned rice with broth.
Cover pan, reduce heat to a simmer and gently cook for about 20 minutes or until all the liquid is absorbed into the rice.
Remove from heat and fluff with a fork before serving.
While the rice comes to a boil, heat outside grill to 400 degrees. Heat the oven to 425 degrees. Line a rimmed baking pan with foil and spray with nonstick cooking spray, set aside.
1 pint Grape Tomatoes
Olive Oil as needed
Kosher Salt to taste
Black Pepper to taste
1 lb Asparagus
In a small bowl, toss the tomatoes with 2 teaspoons olive oil, salt and pepper. Spread tomatoes on one half of the baking sheet.
Clean asparagus, trim ends. Toss asparagus with 2 teaspoons olive oil, salt and pepper. Spread asparagus on the other half of the baking sheet. Roast together in the heated oven for 15 minutes.
While the tomatoes and asparagus roast, grill the salmon.
4 Salmon Fillets (6-8 oz)
Olive OIl as needed
Sea Salt to taste
Fresh Black Pepper to taste
Rub th salmon with olive oil, season with salt and pepper. Lay the salmon, skin-side down, on the heated grill. Cook for about 4 to 5 minutes, gently flip and continue to grill 3 to 4 minutes longer. Cut a dab of butter from the log, place on top and let melt into the slamon.
To serve, divide rice among individual plates. Top rice beds with grilled salmon. Top with grilled tomatoes. Plate asparagus along side the salmon and serve.
Serve with your favorite Red Wine. Personally, I’m a Chianti Fan. I don’t know if its the wine or the bottle I love more.