Sensational Pan-fried Salmon with Creamy Caper Pasta

Today I am sharing the recipe I created for a recent food and wine pairing challenge with Bouchard Finlayson. The wine was a 2016 Bouchard Finlayson Galpin Peak Pinot Noir, which I paired with a delicious Pan-fried Salmon with Creamy Caper Pasta.

Pan-fried Salmon with Creamy Caper Pasta

I decided to pair the Pinot Noir with a Salmon Dish but wanted something a bit more substantial, which is why I opted for a pasta recipe. Most “salmon pasta” recipes flake the fish, but I decided to keep the fillets whole.

Bouchard Finlayson Galpin Peak Pinot Noir 2016

First a bit about the wine. Pinot Noir is one of my favourite varietals, as it expresses so much flavour and intensity, without being too heavy. I will often opt for a chilled Pinot Noir instead of white wine in warmer weather. The varietal is also said to be the most terroir-expressive of all grape varieties.

The Bouchard Finlayson Galpin Peak Pinot Noir 2016 delivers a wonderful earthiness on the nose. The palate starts off with a bold complexity, of dark red fruits with a savoury mixture of cherries, plumb, followed by a hint of spice from cinnamon. Tannins are smooth, the finish lingering and incredibly moreish.

The Pan-fried Salmon with Creamy Caper Pasta paired perfectly with the wine. Rich savoury notes from the salmon and salty capers, complement the fruitiness of the wine beautifully. As salmon is an oily fish the slight acidity in the wine helps cut through the richness and bring balance.

Ingredients

Salmon Fillets – Skin On
Angel Hair Pasta
2 TBS Olive Oil
Butter
Medium Red Onion – Chopped
1/4 cup drained capers or Caper Berries
2 Garlic Cloves – Crushed
1/2 Cup Dry White Wine
250ml Fresh Cream
2 TBS Fresh Dill
Parmesan or Hard Cheese
Salt and Pepper for seasoning
Lemon Wedges

Method

Firstly cook the pasta in a pot of boiling water, with salt and a dash of olive oil. Once cooked, drain, cover and set aside. Heat 1 tablespoon olive oil in a large heavy-based pan, add the chopped onion and saute until golden. Then add the garlic and capers, if you use caper berries remember to chop them roughly before adding, and cook for a minute. Now add the wine and cook for a few minutes, allowing the alcohol to reduce. Reduce the heat and add the cream and allow to simmer until it thickens, stirring occasionally.

Season the salmon fillets with salt, pepper and a squeeze of lemon juice. Heat a small to a medium heavy-based pan and add a dash of olive. Place the salmon in the pan skin-side up and cook for 3 to 4 minutes until golden. Turn the fish carefully, add a knob of butter and cook for a further 3 to 4 minutes or until cooked to your liking. Download the recipe PDF.

To Serve

Gently stir the cooked pasta into the creamy sauce and add the dill. Dish into individual serving bowls and place the pan-fried salmon fillet on top of the pasta. Add lemon wedges, caper berries and fresh dill for garnish. Serve with a sprinkling of grated parmesan.

Enjoy with a glass or two of slightly chilled Bouchard Finlayson Galpin Peak Pinot Noir.