I’ve recently discovered that Chardonnay is my least favorite wine, but that doesn’t stop me from trying to enjoy it from time to time.
Here is an enjoyable spring dinner that would pair perfect with the Chardonnay of your choice, based loosely on this Williams Sonoma salmon tacos recipe. We enjoyed ours with an Efeste Lola Chardonnay, which has scored excellently with Chardonnay lovers and experts.
For the fruit salsa…
- Chop up a mango, avocado, and strawberries. (About 1 cup of each)
- Add one chopped shallot and about a cup of chopped cilantro. Add some white balsamic vinegar and lime juice.
- Let the salsa sit and marinate in its own juices.
For the guacamole…
We love, love, love guacamole, so when given the opportunity, we make it.
- 2 avocados (we plan 2/3 an avocado per person, if we’re getting really crazy, Brandon will drizzle the halves with olive oil and broil them open side down until they’re a little charred)
- 1 tablespoon minced garlic
- A few drops of Tabasco
- A pinch of aleppo pepper
- 1/2 – 1 tablespoon of lime juice
- A pinch of salt and pepper
- Blend all ingredients together (Brandon likes to use this tool from Crate & Barrel for his guac making)
- Sample often to make sure that it’s the best guacamole ever.
For the salmon…
- Plan on using about 1/3 lb of salmon filet per person
- Keep the skin on and remove the bones from the salmon. I use a pair of needle-nose pliers and they work perfect. We have a pair specifically for the kitchen.
- Pat the salmon dry and rub it with a seafood rub. Our favorite is Tom Douglas’ Salmon Rub with Love.
- Grill the salmon, skin side down, until its opaque throughout
- Let the salmon cool (just a bit), removed the skin and cut it into large chunks. Place the chunks on some warmed corn tortillas, garnish and enjoy! (We served our tacos with a side of white beans…)
Crack open a bottle of wine and enjoy your Wine Wednesday!