- Union Wine Co. doubles production, adds sales reps beyond Oregon
- Abacela brings home more gold with Grenache rosé
- Individual tickets available for 32nd annual IPNC in Oregon
- Taste Washington grows attendance by 15 percent
- Deep roots in wine lead Elizabeth Bourcier to La Rata in Walla Walla
- Tony Rynders helps Open Claim Vineyards start with Chardonnay
- Seattle businessmen buy controlling interest in Walla Walla’s Abeja
- British Columbia wines golden at California’s Pacific Rim judging
- Wild Goose Vineyards Pinot Gris repeats as Cascadia best of show
- GSM among Washington’s most delicious blends
We are often told that red wine goes with meat and white wine goes with fish. There are many exceptions to this rule, and Pinot Noir is one of the biggest. Salmon is a great foil for Pinot Noir because it is rich and oily and the wine tends to be lighter with more elegant tannins.
This recipe works beautifully with a brighter Pinot Noir, something that highlights red fruit such as those found in Oregon’s Dundee Hills.
- 1 14.75-ounce can of salmon
- 2 tablespoons of butter
- 1 medium onion, finely chopped
- 2/3 cup of cracker crumbs
- 2 eggs, beaten
- 1/4 cup of chopped fresh parsley
- 1 teaspoon of dry mustard
- 3 tablespoons of shortening
- Drain the salmon, reserving 3/4 cup of the liquid, and flake the meat. Melt the butter in a large skillet over medium-high heat. Add the onion and cook until tender.
- In a medium bowl, combine the reserved liquid with the cooked onions, along with the eggs, parsley, mustard, salmon and one-third of the cracker crumbs. Mix until well blended, then shape into six patties, and coat the patties in remaining cracker crumbs.
- Melt the shortening in a large skillet over medium heat. Cook the patties until browned, then carefully turn and brown on the other side.
- Pair with a lighter-bodied wine, such as a Dundee Hills Pinot Noir.