Herb-Crusted Salmon with Wild Mushroom Risotto

You know how some couples just work? They bring out the best in each other, and create something beautiful together. That's precisely what happens when you pair the right food with Pinot Noir. This elegant grape is incredibly food-friendly – it won't overpower delicate flavors, but it has enough personality to stand up to heartier dishes.

Let's cook up some magic for Pinot Noir Day (August 18)  with the Herb-Crusted Salmon with Wild Mushroom Risotto recipe that will make both your wine and your dinner shine.

This pairing is all about complementing earthy flavors. The wine's red fruit notes play beautifully with the salmon's richness, while its earthy undertones echo the mushrooms.

Secrets to the Perfect Crispy Herb Crust ✨

Do you know that satisfying crunch when you cut into restaurant-quality herb-crusted salmon? Here's how to get that magic at home!

The Moisture is the Enemy Rule

Pat that salmon DRY, DRY, DRY! I'm talking paper towels, then more paper towels. Any surface moisture will steam your crust instead of crisping it. Let the fillets sit uncovered in the fridge for 15-20 minutes before cooking - this draws out even more moisture.

Oil + Butter combo is KEY. The oil helps with browning, while butter adds flavor and helps achieve that golden color. Don't be stingy - you want the breadcrumb mixture to hold together when squeezed, but not be soggy.

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Ingredients:

Herb-Crusted Salmon:

• 4 salmon fillets (6 oz each), skin removed
• 1 cup fresh breadcrumbs (or panko)
• 3 tablespoons fresh herbs, finely chopped (parsley, dill, chives - or your favorites!)
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 lemon (zested and juiced)
• Salt and freshly cracked pepper
• 2 tablespoons butter

Wild Mushroom Risotto:

• 1 cup Arborio rice
• 4 cups warm vegetable stock
• 8 oz mixed wild mushrooms (shiitake, cremini, oyster)
• 1/2 cup white wine
• 2 shallots, diced
• 3 cloves garlic, minced
• Parmesan cheese, butter
• Fresh herbs (thyme, parsley)

Instructions:

1. Preheat your oven to 400°F 
2. Make the magic crust: In a bowl, mix breadcrumbs, fresh herbs, minced garlic, lemon zest, and a generous drizzle of olive oil. Season with salt and pepper. It should feel like wet sand when you squeeze it.
3. Prep the salmon: Pat those beautiful fillets dry (this is key for crispy crust!). Season both sides with salt and pepper, then brush the tops with Dijon mustard - this helps the crust stick and adds incredible flavor.
4. Press on that herby goodness: Gently press the breadcrumb mixture onto the mustard-coated side of each fillet. Don't be shy - you want a nice thick layer!
5. Sear and finish: Heat an oven-safe skillet over medium-high heat with a little olive oil and butter. Place salmon crust-side UP in the pan and sear for 2-3 minutes (just to get the bottom golden).
6. Into the oven: Transfer the whole skillet to your preheated oven for 8-12 minutes, depending on thickness. You want the salmon to flake easily and that crust to be beautifully golden.
7. The final touch: Squeeze fresh lemon juice over everything right before serving.
8. Sauté mushrooms until golden, set aside.
9.  Make risotto slowly, stirring in stock one ladle at a time.
10. Fold in mushrooms and herbs at the end. The creamy, earthy risotto creates the perfect foundation for your wine to shine.

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Wine Recommendations

2022 MNW OPP "Other People's Pinot Noir"

2022 Pemper Pinot Noir, Marlborough, Wither Hills, New Zealand

2022 Castlebridge Pinot Noir, Central Coast, California

2021 Alexana Terroir Series Pinot Noir Willamette Valley, OR