Pair either of these flavorful fishes with a Pinot Noir or Chardonnay from the Boulder Cork’s award winning wine list. Pinot Noirs, which are light on tannins, go well with salmon.  For baked halibut a Pinot will also work. Also, consider a Chardonnay or Pinot Gris.

I am sharing two quick and easy recipes that may be used with both fish. I recommend grilling salmon on a charcoal or gas grill.  I think halibut’s mild flavor is best suited for oven baking or pan sauté. Enjoy!

Parsley Vinaigrette

• 2 large bunches of flat leaf or curly parsley with tough stems removed
• 2 tsp. shallot minced
• 1 lemon zest and juice
• 2 T white wine vinegar
• 3/4 cup of best quality olive oil
• salt and fresh ground pepper to taste

Place all ingredients in to a food processor and make a course puree. Spoon on to fish and serve.

Buttermilk and Fresh Dill Sauce

• 3 T buttermilk
• 6 T mayonnaise
• 2 T celery chopped fine
• 2 T red onion minced
• 2 T fresh dill chopped
• 2 T parsley chopped
• 1 tsp coarse mustard
• 1 tsp Dijon mustard
• salt and fresh pepper

Combine above ingredients with a whisk and spoon over fish.

The post Seasonal Seafood to Tempt the Palate appeared first on The Boulder Cork.