Dana DiRicco-Benjamin is one of our organic farmers. She grows Sauvignon Blanc grapes in Upper Lake, located in beautiful Northern California. We asked her what her favorite food to pair with Bonterra Sauvignon Blanc was and she shared this recipe. Enjoy!
Dana’s Salmon with Fennel Onion Glaze
- 1 Salmon Filet
- 1 Cup Chopped Sweet Yellow Onions
- ½ Cup Chopped Fennel
- ½ Cube Butter
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Bonterra Sauvignon Blanc Wine
In a frying pan melt the butter, caramelize the chopped yellow onions and fennel and then reduce with the Lemon Juice and Bonterra Sauvignon Blanc Wine. Place the Salmon on a baking sheet under the broiler with the skin side up, or in a Bar-B-Q with the skin side down (cook on foil if on Bar-B-Q), until the skin is slightly crisp. Peel the skin off and turn the salmon over and apply the Fennel Onion Glaze on the top of the Salmon. Continue to heat until done (approximately three to five minutes).
Divide into serving portions and garnish with fennel greens and serve accompanied by a glass of Bonterra Sauvignon Blanc Wine.