Gather, Then Feast
My mother was always hosting parties. After all she was a talented cook, an charming and social person, and she knew everybody! Well, she still does. Those traits eventually evolved into her opening a restaurant… nine years later… it’s like the never ending dinner party at her farm to table cafe! I inherited these traits. Ever since I could reach the stove, I was cooking for my siblings and friends. I love to feed people. For me, nourishing my loved ones is the ultimate sign of love. Crafting a thoughtful, delicious meal, paired with just the right wine. A little music. Lots of laughs, and you have yourself a great night.
As many of you know, my husband is an active duty sailor. We move around, a lot. We’re away from family, a lot, even during the holidays. This is really hard for me. I miss my family, I miss the huge dinner parties, and late night wine talks. I miss all the amazing food. The warmth of my mothers kitchen, and her hugs. Yet… I keep my spirits up. I keep the tradition going. I keep busy cooking and hosting and creating ties with those around me. Having friends in town, inviting my neighbors over, filling up my house with people I care about. You know, I don’t even have a large dining room, or even a very functional dining room table! These are some of the cons of moving around a lot. But… I love my large coffee table! This is actually where I serve dinner when we have guests over. I love using my nice dishes, gold leaf trim, the good linen, it’s a nice contrast to the fact that we’re sitting on the floor. But it works! I think because it drives the point that this is informal, that we’re all family, or the closest thing to it!
This year I’m hosting Thanksgiving in my house with my neighbors and I’m pretty stoked about it. If you follow the blog, you know I’ve been posting thanksgiving recipes for a week now! Yet, there are a lot of other reasons to celebrate around the holiday’s. A lot of other gatherings, people in town, friendgivings, office parties, birthdays, or just “hey the weather is cooling off and we’re feeling festive, let’s have a party” party. What to serve at these around the holiday’s… but not really a holiday party? I don’t know about you… but one can only consume so much turkey, bacon and ham, amiright? Enter salmon. Everyone loves salmon. It’s a very popular fish. It’s easy to prepare. It’s delicious served hot or cold. Bonus, a lot more folks eat fish that ham! If you’re every hosting a large party, I recommend always having red and white wine. A meat dish and a sea food dish. That way, you ensure that everyone eats!
A Perfect Pairing
This cherry and almond crusted salmon was so easy to make. The crust adds a nice fall feel to the dish and paired with an oaky Chardonnay like Morning Fog Chardonnay by Wente Vinyards was perfect! The 2014 Chardonnay, which was priced at around $12 has a 90 point rating by Wine Enthusiast! It’s the perfect wine to have stocked up around the holidays! Use the wine locator to find this wine near you! Having a few extra bottles of wine around the holiday’s always comes in handy for those last minute gifts, or unexpected company!
I like chardonnay for the holidays because of the white wines, it pairs well with richer foods. Great with pork and chicken as well, it’s a versatile wine. I really enjoyed this Wente Chardonnay. It has a butter flavor with hints of apple an honey, it complemented the salmon perfectly and even the bacon brussel sprouts that I served along side them.
I’ve talked a lot about wine and where alcohol fits into my paleo lifestyle. The bottom line: drink good quality wine, enjoy it in moderation. I love that Wente Vinyards is one of the oldest family owned and operated vineyards in California, since 1883. With three thousand acres of sustainable farmed vineyards, there’s a wine from Wente for everyone. I can’t wait to be in the Bay Area to visit their stunning estate. Want to go? Check it out here! 21yrs+ only please.
Yields 6 servings
5 minPrep Time
8 minCook Time
13 minTotal Time
- 2lbs wild caught sock-eye salmon, skin on, de-boned
- 1 cup sliced almonds
- 1 cup dried sour cherries (I got them at Whole Foods)
- 2 tbsp minced garlic
- 2 tsp pink Himalayan alt
- 1 tsp dried marjoram
- 2 tbsp coconut aminos
- 1 lemon juiced
- 2 tbsp ghee
- Wente Vinyards Morning Fog Chardonnay (https://ooh.li/c1b8779)
- Pre-heat oven to 425F.
- Cut your salmon fillets into 2-3 inch pieces, aprx 4oz each.
- Lay your fish skin side down on a greased baking sheet.
- Sprinkle with salt & marjoram.
- On a cutting board mince your garlic and cherries.
- Mix garlic and cherries in a small bowl with coconut aminos, almonds and lemon juice.
- Spoon this mixture over each salmon piece and gently press down.
- Place the salmon in the oven and bake for 6-8 minutes. Depending on how thick your salmon is. Mine was only half an inch thick, so it cooked very quickly.
- However, even if your salmon is an inch thick, I don't recommend cooking it longer than 10 minutes. Salmon, like steak, is delicious cooked medium (even medium rare).
- Use a spatula to remove the salmon portions from the sheet pan.
- Plate. Pour the wine.
- Share and enjoy!