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Pasta with Grilled Salmon and Tomatoes


2 Cloves Garlic – chopped very fine
1/3 Cup Onion – diced very small
1 Tsp. Tarragon Flakes-Dry
1/2 Cup Olive oil – extra virgin
1 Tbl. Butter
1 Lb. Salmon fillet
1/2 Lb. Pasta – fettuccine is best but any long pasta will do in a pinch


Sauté the onions in the olive oil and butter for 1-2 minutes, then add the garlic and sauté it together with the onions for another minute or so.  (If a milder flavor is desired substitute shallots for the garlic.)   After 1-2 minutes, add the tarragon to the mixture and cook for another minute. Turn off the heat.

Coat the salmon with a thin film of olive oil and broil for 4 minutes on each side.  Remove from the oven onto a plate.   When cool, cut in to 8-10 pieces.

Bring a pot of water to a boil.  Cook the fettuccine (or any long pasta)  al dente.

Meanwhile, add the tomatoes to the sauté pan and cook them for 1 minute. While the pasta is cooking remove 1 cup of the pasta water from the pot and add it to the pan with the olive oil, tomatoes and tarragon.  Add the pasta, then the salmon and turn the heat to high.  Cook while stirring gently.   As soon as the salmon and the pasta have been amalgamated into the sauce, about 1-2 minutes, turn off the heat and serve immediately on heated plates.

Serve this dish with a Viognier, or if you prefer a Pinot Noir.

2009 Viognier

This wine was made from Northern California fruit of exceptional quality. The acidity is balanced and the alcohol level is 13.5%. That is consequential because many Viognier from the Central Coast exhibit 15%-16% alcohol levels. In our opinion that masks the flavors, and can screw up the acidic a balance of a white wine. (“Screw up” is a scientific term.) Our 2009 Viognier is balanced offers a long finish, and can be served with most chicken, fish appetizers or main dishes.  A white pasta dish is especially good with this wine.

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