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  • Charlsie Pecoraro

Coho Salmon & Quincy Wine



As part of Domke Market's Monthly Wine Club members take home two bottles of wine and a wonderful cheese picked specifically to pair with the vino. Owner Brooke Goff and I were talking about what to pair with March's Explorer level bottles and she suggested a sturdy fish and seasoned vegetables for the Quincy.


I decided to try to find some Coho Salmon (my favorite) and wouldn't you know that my local Rouses had some! Hubby requested creamed spinach to accompany it and how could I say no to that guy?


First of all the Domaine Trotereau Quincy was PERFECT with the Salmon! I mentioned grating the Satori Raspberry Bellavitano into the creamed spinach instead of Parmesan and honestly I believe it would be incredible. I'll try it and let you know.


As promised, here are the recipes! Buon Appetito!


Coho Salmon

-12oz of Coho Salmon - rinse and pat dry with a paper towel, salt with sea salt and set aside

-Olive Oil or Avocado Oil

-Butter

-Sea Salt & Ground Pepper or Sea Salt & Cavendar's Seasoning Mix


Melt a tab or so of butter in your pan on medium to low heat & add some olive oil or avocado oil. This is a low and slow cook so the olive oil works just fine.


Dust the salted Salmon with Cavenders - be generous!


Place the Salmon skin side down in pan for about 7 minutes then flip and cook 6-7 minutes!


Remove from pan and plate!


Roasted Carrots


-Baby Carrots

-Sea Salt

-Olive oil

-Parsley (dried or fresh)


Preheat oven to 350


Place carrots on a baking pan and generously salt them. Drizzle olive oil over them and sprinkle with parsley. Bake for 30-40 minutes or until tender.


Creamed Spinach


-Large bag of fresh spinach (think Costco) or two bags of frozen (if you use frozen, defrost and press out excess water before cooking)

-1 white onion (optional) chopped fine

-Garlic, minced

-Sea Salt

-Whipping Cream

-Aged Parmesan Cheese - 4-5 years

-Olive Oil

-Butter - the real stuff, not margarine - trust me it makes a big difference!


Drizzle enough olive oil to coat the pan & add a couple of tablespoons of butter then cook the onion on medium heat until translucent (2-3 minutes), add some garlic and cook another 30 seconds.


Add spinach and let it wilt down, stirring constantly. If using previously frozen, make sure that it is warmed completely in the pan. Be sure to salt the spinach several times during the cooking process. (Keep a tasting spoon handy so that you can get it just right!)


Next pour in the whipping cream - you'll need as little as 4oz to a full cup depending on how much spinach you are cooking. It should be creamy but not runny!


Finally grate in the parmesan cheese or the Raspberry Bellavitano if you are adventurous!


Your Quincy wine should have been sitting out for about 20 minutes so go ahead uncork and pour yourself a glass!


We'll be cooking up another marvelous meal soon featuring the Head High Pinot Noir from the March Wine Club so stay tuned!

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