Perfect Pairings

Alaska Seafood with Chateau Ste. Michelle & Villa Maria Estate

 

How To Videos

 

Recipe Alaska Sockeye Salmon with Herbs and Garlic

 

Alaska Sockeye Salmon with Herbs and Garlic

  • Servings: 4 to 6
  • Prep Time: 15 min
  • Cook Time: 13 min
Ingredients
  • 1-1/2 pounds Alaska Sockeye Salmon, fresh or thawed
  • Heavy-duty aluminum foil
  • Cooking spray
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 cup white wine
  • 2 Tablespoons melted butter or extra-virgin olive oil
  • 2 Tablespoons finely minced fresh garlic
  • 2 Tablespoons chopped fresh herbs
Instructions
  1. Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F.
  2. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper.
  3. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid.
  4. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center – it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
 

Cook’s Tip: Check salmon for doneness at 10 minutes

Variation: Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.

Nutrients per serving: 272 calories, 13g total fat, 4.5g saturated fat, 42% calories from fat, 84mg cholesterol, 29g protein, 2g carbohydrate, 0g fiber, 729mg sodium, 18mg calcium and 1860mg omega-3 fatty acids.

Lemon-Thyme Alaska Keta Salmon With Artichoke-Tomato Salad

  • Servings: 6 to 8
  • Prep Time: 15 min
  • Cook Time: 35 min
Ingredients
  • 1 whole Alaska Keta Salmon (dressed), fresh or thawed
  • 1/2 cup olive oil
  • 2 garlic cloves, halved
  • Zest of a lemon
  • Juice of a lemon (about 1/3 cup)
  • 2 Tablespoons fresh thyme leaves
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • Additional thyme sprigs and lemon wedges, for garnish, optional
Salad:
  • 1 bottle (12 oz.) marinated artichoke hearts, drained, reserving 1/4 cup juice
  • 3 cups small cherry tomatoes, cut in half, if large
  • 3/4 cup medium stuffed Spanish olives, halved crosswise
  • 1 avocado, pitted, peeled and cut in 1-inch pieces
  • 2 Tablespoons chopped chives
  • 1/3 to 1/2 cup crumbled feta cheese
Instructions
  1. Remove Alaska Keta Salmon from refrigerator 15 minutes before cooking. Heat grill to medium-high heat (400°F).
  2. Make marinade: Place oil and garlic in the bowl of a small food processor or blender; pulse until garlic is minced. Add zest, lemon juice, thyme leaves and salt and pepper. Pulse 1 to 2 times to blend.
  3. Make a foil pan by cutting 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon. Stack the foil pieces (shiny side down) on a baking sheet; spray generously with cooking spray. Rinse salmon under cold water, thoroughly rinsing belly cavity; pat dry with paper towel. On both sides of the salmon, cut 3 to 4 slits, crosswise, into the skin of salmon, deep enough to almost reach the bone. Brush marinade on one side of salmon. Place fish, marinated side down, onto the center of foil. Brush top side with marinade. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving a 2-inch margin around the fish.
  4. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 25 to 35 minutes, cooking just until salmon is opaque throughout. Remove from the grill and let rest a few minutes before serving.
  5. While fish is cooking, cut artichoke hearts in half to make bite-sized pieces and place in a medium bowl. Add tomatoes, olives, avocado, chives and feta. Pour reserved artichoke juice over vegetables; stir gently to blend. Serve salad with salmon.
 

Variation: Roast in an oven preheated to 400°F for 25 to 35 minutes, cooking just until fish is opaque throughout. Be sure to let the salmon rest a few minutes before serving.

Nutrients per serving: 382 calories, 26g total fat, 5g saturated fat, 61% calories from fat, 90mg cholesterol, 26.5g protein, 12g carbohydrate, 5g fiber, 704mg sodium, 87.5mg calcium and 1,120mg omega-3 fatty acids.

Alaska Cod Cakes with Citrus Sauce

  • Servings: 4
  • Prep Time: 15 min
  • Cook Time: 25 min
Ingredients
  • Cod Cakes:
  • 1 pound Alaska Cod fillets, fresh, thawed or frozen
  • 1/4 cup seasoned bread crumbs
  • 2 Tablespoons mayonnaise
  • 1 egg white, beaten
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon cayenne pepper, if desired
  • 1/3 cup fine cornmeal or flour
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  •  
  • Citrus Sauce:
  • 1 cup orange juice
  • 1 Tablespoon corn starch
  • 2 teaspoons honey-Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 4 cups escarole and shredded carrot salad blend
  • 1/4 cup toasted macadamia nuts, hazelnuts or almonds, chopped
Instructions
  1. Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
  2. In a large bowl, thoroughly mix together cod flakes, bread crumbs, mayonnaise, egg white, celery salt and cayenne pepper. Form mixture into 4 cakes. Dust cakes with cornmeal or flour. Heat butter and oil in a pan over medium heat. Cook cakes until golden brown on both sides; remove from pan and keep warm.
  3. Blend orange juice, corn starch, mustard, salt and pepper. Whisk into butter mixture in pan; cook and stir until sauce thickens. Portion 1 cup salad blend on each of 4 plates. Top with a cod cake. Spoon on sauce and sprinkle with nuts.
 

Variation: Alaska Cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.

Nutrients per serving: 369 calories, 19g total fat, 6g saturated fat, 46% calories from fat, 69.5mg cholesterol, 25g protein, 26.5g carbohydrate, 3g fiber, 682mg sodium, 89.5mg calcium, and 550mg omega-3 fatty acids.

Alaska Cod en Papillote

  • Servings: 4
  • Prep Time: 15 min
  • Cook Time: 20 min
Ingredients
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • 4 Alaska Cod fillets (6 to 8 oz. each), fresh or thawed
  • 2 tomatillos, sliced and quartered
  • 1 cup corn or 1 ear corn, shucked
  • 1 cup roasted and diced long green chiles
  • 1 Tablespoon sliced garlic
  • 1 shallot, sliced
  • 2 tomatoes, diced
  • Parchment paper
  • 1 lime, sliced
  • 1 stick of butter, quartered
Instructions
  1. Preheat oven to 350°F. Mix smoked paprika, salt and pepper; season both sides of the Alaska Cod fillets. In a small bowl, combine tomatillos, corn, chiles, garlic, shallot and tomatoes; set aside.
  2. Take an 18-inch sheet of parchment paper and fold it in half. Cut a half-heart shape from the folded side, using as much of the parchment as possible. Open the parchment; place two lime slices on one side of the parchment. Place a cod fillet over the lime slices and portion 1/4 of the vegetable mixture over the fish. Add a slice of butter. Bring the edges of the parchment together and fold it to seal in the contents, starting with the rounded side of the parchment and ending at the point. Repeat to make 4 parchment parcels.
  3. Place parcels on a baking sheet and roast for 15 to 20 minutes. Carefully open with scissors, watching for hot steam escaping.
 

Recipe by Chef Jake Rojas, Tallulah on Thames

Nutrients per serving: 404 calories, 24g total fat, 15g saturated fat, 52% calories from fat, 139mg cholesterol, 32.5g protein, 17g carbohydrate, 3g fiber, 1480mg sodium, 58mg calcium and 570mg omega-3 fatty acids.

Alaska Cod with Mediterranean Tapenade

  • Servings: 4
  • Prep Time: 10 min
  • Cook Time: 10 min
Ingredients
  • 4 Alaska Cod fillets (4 to 6 oz. each), fresh or thawed
  • 4 Roma tomatoes, chopped
  • 3 cloves garlic, thinly sliced
  • 1/8 cup chopped fresh basil
  • 1 Tablespoon chopped capers
  • 2 Tablespoons chopped fresh Italian parsley
  • 1/3 cup pitted, halved or sliced mixed olives (Kalamata or large green)
  • 3 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1/8 cup Chateau Ste. Michelle Chardonnay
  • Pinch of salt
Instructions
  1. Preheat oven to 400°F. Place Alaska Cod in spray-coated individual baking dishes (or a large dish to hold all fish and topping).
  2. In a small bowl, mix tomatoes, garlic, basil, capers, parsley, olives, olive oil, lemon juice, Chardonnay and salt; spoon mixture over cod fillets.
  3. Bake for 8 to 10 minutes, cooking just until cod is opaque throughout.
 

Wine Pairing: Chateau Ste. Michelle Columbia Valley Chardonnay & Chateau Ste. Michelle Riesling

Alaska Sockeye Salmon Bites

  • Servings: 36 bites
  • Prep Time: 15 min
  • Cook Time: 15 min
Ingredients
  • 1 Tablespoon olive oil
  • 1/2 teaspoon sesame oil
  • 2 garlic cloves, chopped fine
  • 1 Tablespoon grated ginger
  • 1/4 cup Eroica Riesling
  • 1/3 cup soy sauce
  • 1 Tablespoon orange juice
  • 1 Tablespoon honey
  • 1-1/2 to 2 pounds Alaska Sockeye salmon, fresh or thawed, cut into 2-inch pieces
  • Green onion curls or cilantro (optional for garnish)
Instructions
  1. In a sauce pan, heat the oils over medium heat. Sauté garlic and ginger until soft.
  2. Add the Riesling, soy sauce, orange juice and honey; simmer until reduced by half.
  3. When cool, add Alaska Sockeye salmon pieces to marinade and marinate for 3 to 5 minutes, turning to coat all sides.
  4. Grill salmon pieces over medium heat on grill or grill top, cooking just until fish is opaque through out. Garnish with green onion curls or cilantro, if desired. Skewer with wooden picks to serve.
 

Wine Pairing: Eroica Riesling & Villa Maria Estate Sauvignon Blanc

Baked Alaska Halibut with Garlic-Basil Pesto

  • Servings: 4
  • Prep Time: 15 min
  • Cook Time: 10 min
Ingredients
  • 4 Alaska Halibut fillets (4 to 6 oz. each), fresh or thawed
  • 1/2 cup mayonnaise
  • 2 Tablespoons Garlic-Basil Pesto
  • 1 Tablespoon lemon juice
  • Salt, to taste
  • Tabasco sauce, to taste
  • 1/2 cup Villa Maria Sauvignon Blanc
Instructions
  1. Preheat oven to 400°F. Place Alaska Halibut fillets on a baking sheet.
  2. In a small bowl, mix the mayonnaise, pesto, lemon juice, salt and Tabasco sauce; spread evenly on the halibut portions.
  3. Pour the Sauvignon Blanc around the halibut.
  4. Bake for 8 to 10 minutes, just until halibut is opaque throughout and topping begins to brown. Remove from the oven and serve garnished with diced fresh tomato.
 
For the Garlic-Basil Pesto:
Ingredients
  • 1 cup firmly packed basil leaves
  • 1/2 cup Italian parsley
  • 4 cloves garlic
  • 1/8 cup pine nuts
  • 1/8 teaspoon salt
  • 1 cup olive oil
Instructions
  1. In a blender, combine all ingredients except the olive oil; blend until well chopped.
  2. Slowly add the olive oil and blend. The pesto should be thick.

Shortcut: Substitute 2 tablespoons of prepared pesto for Garlic-Basil Pesto recipe.

 

Wine Pairing: Villa Maria Estate Sauvignon Blanc

Pairing Notes

  • Chardonnay

    This is a fresh, soft style of Chardonnay with bright apple and sweet citrus fruit character and subtle spice and oak nuances. Pairs perfectly with Wild Alaska Salmon, Halibut, Cod, Scallops and Spot Prawns.
  • Sauvignon Blanc

    A more herbal style of Sauvignon Blanc with aromas of grass, and grapefruit with a clean, fresh finish. Pairs perfectly with wild Alaska Salmon, Halibut, Cod, Scallops and Spot Prawns.
  • Riesling

    A refreshing, off-dry Riesling vintage after vintage. The wine delivers sweet lime and peach character with subtle mineral notes. Pairs perfectly with wild Alaska Salmon, Halibut, Cod Scallops and Spot Prawns.
  • Pinot Noir

    A perfumed bouquet of red and dark cherries, berry fruit and spice notes. This medium bodied wine is concentrated and juicy displaying long layers of flavor that pairs perfectly with Wild Alaska Salmon.
  • Merlot

    The wine offers aromas of black cherry, leather and spice with layers of rich dark red fruit flavors and a long, smooth, sweet finish that pairs perfectly with Wild Alaska Salmon.
  • Cabernet Sauvignon

    Accessible and inviting, our complex yet silky smooth Cab pairs perfectly with Wild Alaska Salmon.