Just go ahead and get the 3-pack. Trust me on this.

At some point in your life, you need to be able to put together a fairly healthy, flavorful meal.

This dish for me was one of the first really impressive dishes I learned to make. It’s a favorite of mine, though I hadn’t made it in a really long time. The other day, I began thinking about what would pair well with my new rosé. A lightbulb came on over my head and I pulled this old recipe from the hollows of my mind.

I should tell you that the recipe originally called for tilapia. I used salmon and pretty much always have. You can experiment with various types of fish if you’d like. I might even try this with chicken one day.

La Fête Du Rosé is an absolutely delicious French-style rosé, so it’s very dry. This wine has a deep pink color and I definitely thought I detected cherry on the nose. To be a rosé, this is a BIG wine. I mean, it really is very flavorful and hits your entire tongue with different flavors. I detected a bit of citrus.

The wine and fish paired very well. I can’t imagine a lighter rosé being able to stand up to big flavors of sesame oil and soy sauce and the like, so I definitely recommend this particular one.

Ginger & Cilantro Baked Salmon

Ingredients:
The ingredients, including a little jalapeno, hiding behind the cilantro.

1 pound of fish

Kosher salt and freshly ground pepper

3 garlic cloves, peeled and smashed

1-inch piece fresh ginger, grated (about 1 tablespoon)

1 jalapeño pepper, roughly chopped (optional)

1/3 cup roughly chopped cilantro leaves

1/4 cup dry white wine

2 tablespoons soy sauce (or gluten-free tamari)

1 teaspoon sesame oil

Scallions, chopped for garnish

Extra cilantro, to garnish

Directions:
  1. Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.
  2. Combine the garlic, grated ginger, chopped jalapeño, cilantro, white wine, soy sauce, and sesame oil in a small food processor. Process until blended.
  3. Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through.
  4. Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.
I opted to serve my fish over orzo finished with blood orange olive oil and steamed green beans.