I am a fan of good fish, but finding it here in Michigan is not so easy. Busch's, our local grocery chain, usually has salmon and other fish, but alot of it is "fresh," meaning it is, in fact, often rather fishy and stinky by the time we get to enjoy it. So, paradoxically, the best fish is often that which has been vacuum-packed and flash frozen right on the fishing boat. Such was what we found this week--it was a side of wild-caught Pacific salmon--with beautiful color, still frozen and vac-packed. I broke it dow to four filet portions, and cooked up two, simply seasoned with salt and pepper. With some orzo and on a bed of sauteed spinach, and a squeeze of lemon juice, it was quite tasty. No fishy flavors, good classic oily salmon taste. Yum!
Best of all, though, we paired it with a Sancerre Rose wine. Now, a lot of people think of white zinfandel when they think of pink wines. Well, what a disservice to the beautiful old world roses! This, made from pinot noir, is a mix of strawberry, cherry fruit, with some floral notes, with a stark minerality and strong acid notes. It is an amazingly complex, fully dry, tasty wine. In no way is it the sickly sweet, nasty white zin we think of. So, don't fear the pink!
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