Salmon Florentine & Longboard Pinot Noir

unWine'd with a pour...

'08 Longboard, Russian River Valley, Pinot Noir

This wine has nuances of Old World and New World Pinot.  The nose is red fruit, like raspberry and cherry but with some Old World earthiness.  It has a nice mouth feel with some spiciness and slight hints of vanilla on the mid palate.  The Longboard has a nice lingering finish that will have you reaching for a second bottle.  This Pinot lets you know that it endured those sunny days in the Russian River Valley and evolved into this complex vino for our pleasure.  One bottle just won't be enough.  

Cheers...

•  
• Ingredients:
• 1 (10 ounce) packages frozen spinach, thawed
• 1 tablespoon EVOO
• 1/8 cup minced shallots
• 1 teaspoons minced garlic
• 3 sun-dried tomatoes, chopped
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup part-skim ricotta cheese
• 2 (8-10 ounce) salmon fillets, rinsed and patted dry

Preheat oven to 325 degrees F.
Using your hands, squeeze spinach of all excess liquid.

Heat EVOO in a large skillet over medium heat. Add shallots and garlic and cook for 3 -5 minutes until they begin to soften.  Add spinach, sun-dried tomatoes, red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 - 3 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.


Cooking / Grilling Salmon:  Cook the fish to an internal temp of 130 degrees.  Use an instant read thermometer.  In the oven, it's about 20 - 22 minutes @ 325 degrees.  Don't over cook the salmon...

bon appétit...