Valentine’s Day arrives soon, so think pink. Salmon is the perfect Feb. 14 color and so can be its wine, with bubbles of course to toast your love.
For a lipstick-red alternative in wine, pinot noir and salmon is a classic red wine with fish pairing, pinot’s acidity is higher and more refreshing than most reds. And finally, a sparkling wine whose name literally says “I love you.” Not much to worry about, wine-wise, in this dish; just make the wine a tangy one, which each of these is.
The food:
Honey-glazed ginger salmon
In a small bowl, mix together 1/4 cup orange juice; 2 tablespoons each: brown sugar, honey, Dijon mustard; 1 tablespoon soy sauce; and 1 piece (1/2-inch long) fresh ginger, peeled, grated. Season 2 salmon fillets with salt and pepper to taste. Heat a skillet over medium-high heat; place fillets in skillet, skin side down; cook, basting with sauce, until just beginning to turn golden around the edges on one side. Turn; baste with sauce. Cook until cooked through.
Makes: 2 servings
The wines
NV Roederer Estate Brut Rose, Anderson Valley, Mendocino:
As close to French Champagne as America makes, for its depth and nuance of flavors, the copper-pink hue, and fine mousse; no surprise, it’s fashioned by one of Champagne’s greats. $22-$27
2010 Casa Silva Pinot Noir Reserva, Colchagua, Chile:
There is no beating the price for all the pinot character you get here; waves of aromas and flavors, hints of smoke and earth, pinpoint acidity for freshness. $12-$15
NV Tiamo Prosecco, Veneto, Italy:
Slightly sweet but not cloyingly so; fresh, lively, easygoing; great name for dinner for two. $15
— Bill St. John, special to Tribune Newspapers
