Butter Baked Salmon and Lemon Herb Quinoa
Our new favorite household recipe is this Butter Baked Salmon using Spicy Vines Sweet & Smokey Seasoning, a complex and aromatic hickory smoked seasoning that is an excellent pairing for Rosé, floral and fruity whites, delicate to medium bodied reds and reds with a hint of spice. To read about our proprietary rubs and seasonings, learn more.
This salmon is great when served over a grain such as rice or quinoa. Below is the Lemon Herb Quinoa recipe that we served under the salmon at our Summer Wine Club Pickup Party.
Butter Baked Salmon
COOKING TIME: 20-24 minutes
PAIRED WINES: “Violet Rose” Rosé
INGREDIENTS:
Salmon, whole filet (~4 lb)
4 tbs Spicy Vines Sweet & Smokey Seasoning (approx. 1 tbs per pound of fish)
8 tbs butter
2 tbs garlic, minced
2 lemons (1 juiced and 1 sliced into 1/4” wheels)
1 bundle chives, finely chopped (optional)
DIRECTIONS:
1. Pat salmon dry on both sides and lay flat with the skin down onto a baking sheet with parchment paper.
2. Cut the filet into serving size medallions using a knife or kitchen shears. This step makes the salmon easy to serve when cooked. (optional)
2. Sprinkle the Sweet & Smokey Seasoning over the fish, rubbing it into the top and sides (if medallions are cut). Let rest lightly covered in the fridge for 1-2 hours.
3. Remove from the fridge, still covered to bring to room temperature.
4. Place the baking rack in the top 1/3 of the oven and preheat the oven to 375°F.
5. In a small microwave safe pitcher or cup, heat the butter until it is barely melted/ liquified. Add the garlic and juice of one lemon to the butter and stir.
6. Uncover the salmon and lightly drizzle 1/2 of the butter mixture over the entire filet. Place the lemon wheels decoratively across the top of the salmon.
7. Bake the salmon for 10-12 minutes, then gently pour the remaining 1/2 of the butter mixture over the filet. Cook the reminding 10-12 minutes until the salmon flakes and has an internal temperature of 125°F - 130°F.
8. Remove from the oven and let rest for 5 minutes before serving.
9. Sprinkle chives across the top of the filet before serving for garnish. (optional)
Photo of two 4 lb filets of Salmon, cut into medallions and seasoned prior to baking
Lemon Herb Quinoa
INGREDIENTS:
Quinoa, rinsed
Chicken or vegetable broth
Lemon zest and juice
Thyme, fresh and chopped
DIRECTIONS:
1. Cook quinoa as directed on the stove or in a rice cooker; use chicken or vegetable broth instead of water.
2. When quinoa is cooked, toss with lemon zest, fresh thyme and some lemon juice, to your liking.