Episode 3, featuring Kiona’s 2007 Chenin Blanc. This wine can be found for around $10.
Click here to visit the 2007 Chenin Blanc wine page on the Kiona website.
Here’s a link to the wine aroma wheel.
Pomegranate-Glazed Salmon with Armenian Rice – serves 8
Ingredients for Salmon:
• ¼ C. soy sauce
• 2 T. extra-virgin olive oil
• 2 T. fresh lemon juice
• 2 T. fresh lime juice
• 2 T. agave nectar
• 4 garlic cloves, smashed
• 1 T. finely grated fresh ginger
• 1 t. kosher salt
• 1 t. freshly ground white pepper
• Eight 6-ounce skinless salmon fillets
Ingredients for Glaze:
• ¼ C. pomegranate molasses
• 2 T. agave nectar
• 2 T. soy sauce
• 2 garlic cloves, minced
• 1 T. finely grated fresh ginger
• 1 T. finely grated fresh lime zest
• Salt
• 1 C. shelled edamame, for garnish
• ½ C. pomegranate seeds, for garnish
Directions:
1. Prepare the salmon: combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, salt and white pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
2. Make the glaze: Meanwhile, in a medium bowl, whisk the pomegranate molasses with the agave nectar, soy sauce, garlic, fresh ginger and lime zest.
3. Preheat the broiler. Transfer the salmon fillets to a large rimmed baking sheet. Season with salt and brush with half of the glaze. Broil 4 inches from the heat for 3 minutes, until the fillets begin to brown. Brush the fillets with the remaining glaze and broil for about 3 minutes longer, until richly glazed and the fish is just cooked through. Transfer the fillets to plates. Garnish with edamame and pomegranate seeds and serve with Armenian Rice.
Ingredients for Armenian Rice – serves 8-10
• 1 ½ sticks unsalted butter
• 3 ounces vermicelli or angel hair pasta, broken into 2-inch lengths (1 cup)
• ½ C. pine nuts
• 4 C. long grain white rice
• 8 C. chicken stock
• Kosher salt and freshly ground white pepper
• 1/3 C. of thinly sliced mint leaves
Directions:
1. In a large pot, melt the butter. Stir in the vermicelli and pine nuts and cook over high heat until golden brown, 3 minutes.
2. Stir in the rice. Add the chicken stock, 1 t. of salt and 1 t. of pepper. Cover and cook over low heat for 25 minutes, until the rice is tender and the stock has been absorbed.
3. Uncover, fluff with a fork and cover again. Let stand for 20 minutes. Stir in half of the mint and season with salt and pepper to taste. Garnish with remaining mint.
From Food and Wine Magazine.
Hey JJ,
Great idea with the blog. Well put together and the videos are natural and easy to watch. Especially for not being edited. Excellent work man, making me proud.
…ps put your iPhone on silent next time! haha
great job, can’t wait to try the combo…but I have to admit, I miss the joke…
I heart Kiona Chenin Blanc!
Thanks everybody for the positive words and encouragement! We are going to have to revisit Chenin Blanc in the future, as we have a new vintage in the pipelines. We just bottled the 2008 last week!
JJ & Molly,
This is great. I work for a local distributor and used your videos to better understand your wines for an upcoming on-premise presentation. Your food looks amazing and I’m definitely going to try and match some menu items with the wines I’m presenting this week. Thanks for your insight and I look forward to new vintage videos soon!
Cheers!
Lisa
Thanks for the kind words, Lisa. We’re glad you find the videos helpful!