Prosciutto and Rosemary Wrapped Salmon Parcels
What better way to go local than matching your favourite Reif Estate VQA wine with a recipe from wine country? The summer heat has offered up sweet, ripe produce and now that wines from the remarkable 2010 vintage are hitting the shelves at your local LCBO the time is right to put Ontario on your table.
Chef Robin Howe uses only the freshest ingredients in preparing his culinary creations, an expression of his passion for the bounty in Niagara. One of his favourite ingredients to use this time of year is tomatoes and of course any fresh herbs that are available from his garden.
The bright acidity of Reif Estate’s Riesling is a perfect complement to the sweet roasted tomatoes in this tasty salmon recipe that he often prepares for al fresco dining.
Reif Estate Riesling $1.00 off until September 15th at your local L.C.B.O.
Prosciutto and Rosemary Wrapped Salmon Parcels
Ingredients Salmon parcels:
4 fillets of salmon
Fresh rosemary sprigs
4 prosciutto slices
Ground pepper
4 tsp olive oil
Riesling Sauce:
1 cup Reif Estate Riesling
1 shallot chopped fine
2 tbsp olive oil
1 cup chicken or seafood stock
4 tbsp cold unsalted butter
2 large field tomatoes halved and roasted with olive oil in 275 degree oven for ½ hour. Chop after roasting.
Sea salt and white pepper
Instructions:
Sprinkle salmon with rosemary leaves and pepper, wrap with the prosciutto slices. Sauté top and bottom of salmon parcels in olive oil in a nonstick pan until slightly crisp. Place in 325 degree oven for 10 minutes or until just cooked. For the sauce, sauté shallots in olive oil until soft and add tomatoes. Pour in the wine and reduce by half, now pour in stock and reduce by half again. Take off heat and push through sieve and reheat. To finish whisk in butter to emulsify. Salt and pepper to taste.
For more great recipes from wine country visit reifwinery.com/recipes and enter to win a Culinary Getaway including a cooking class with Chef Robin Howe!
