Home | Sign In
Directions      Connect With Us  Yelp Yelp  YouTube  Facebook  Twitter  Flickr



 

BRUT SPARKLING

Peju WinesTaste our BRUT Sparkling Wine.
Explore >



 

TASTING NOTES

Taste our WinesFind out about our wines in our tasting notes section.
View >


Monthly Wine Spotlight - 2010 Peju Pink

Monthly Wine Spotlight - Peju Pink

 
 

Each month, we pick a featured wine and a celebrated Napa Valley guest Chef creates a perfect pairing recipe! This month the Peju Kitchen suggests a bottle of Peju Pink which is a wine made by the women of Peju and dedicated to people fighting breast cancer. 10% of all proceeds of Peju Pink goes directly to organizations that help patients and advance breast cancer research.  This month's wine is paired with an Alaskan Salmon recipe  - Enjoy!

Find our 2010 Peju Pink here >
- Alaskan Salmon* with Raspberry Ginger Glaze  Download here >

Recipe courtesy of The Peju Kitchen

 

Alaskan Salmon* with Raspberry Ginger Glaze
(Yield: 2 ppl)

Ingredients           Amount

Ginger Ale
Water
Lemon - Juiced
Lemon Zest
Frozen Sweetened Raspberries
Fresh Ginger, sliced
White Sugar
Salmon Fillets
Olive Oil
Sea Salt
Ground Black Pepper
Lemon Zest, divided

 

1/2 cup
1/2 cup
1
1 Tbsp
2 cups (thawed)
1/4 cup
1/4 cup
2
2 tsp
to taste
to taste
1 Tbsp

 

Method - Sauce


1.    Mix ginger ale and water in a saucepan and bring to a boil. Reduce heat to a simmer; stir in lemon juice, 1 tablespoon lemon zest, raspberries, and sliced ginger.  Bring to a boil and cook over medium heat for 30 minutes, stirring occasionally.  Strain the sauce through a fine strainer into a clean saucepan and discard solids.  


2.    Stir sugar into strained sauce and bring to a boil over medium heat. Reduce heat and simmer until the sauce has thickened, about 10 minutes.  


3.    Remove from heat and allow to cool while you prepare the salmon.

 

Method - Salmon


1.    Preheat oven to 400 degrees F.


2.    Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and 1 tablespoon of lemon zest.  Place salmon fillets in a baking dish.  Brush the fillets generously with the raspberry sauce.


3.    Bake fillets until the salmon is almost opaque in the center and the fish flakes easily, about 10 minutes.


4.    Turn on the broiler, and broil the fillets until browned, 2-3 minutes. Serve with extra sauce as desired.

* The Monterey Bay Aquarium Seafood Watch Guidelines recommends Alaskan wild-caught or US Coho Salmon farmed in tank systems as their “Best Choice”, and ‘green’ options for salmon.

Enjoy with a bottle of 2010 Peju Pink!



View our January, 2011 Wine of the Month Spotlight >
View our February, 2011 Wine of the Month Spotlight >
View our March, 2011 Wine of the Month Spotlight >
View our April, 2011 Wine of the Month Spotlight >
View our May, 2011 Wine of the Month Spotlight >
View our June, 2011 Wine of the Month Spotlight >
View our July, 2011 Wine of the Month Spotlight >
View our August, 2011 Wine of the Month Spotlight >
View our September, 2011 Wine of the Month Spotlight >
View our October, 2011 Wine of the Month Spotlight >
View our November, 2011 Wine of the Month Spotlight >
View our December, 2011 Wine of the Month Spotlight >


View our 2010 Wine of the Month Spotlights >

 

© 2014 All Rights Reserved. Peju Province Winery.
Directions | Join Our Mailing List | Media & Trade | Sitemap | Privacy Policy