Island Point Wine & Spirits

Wine and Food: Recipes from The Point

We want to bring you recipe ideas that are easy and give you a great reason to open a bottle of wine (Not that you needed a reason, if you're like us.) Maybe we can open your eyes to a new trick here and there.

Salmon Teriyaki

Teriyaki Sauce:
1/3 cup soy sauce
2 tablespoons medium sherry
2 1/2 tablespoons cider vinegar
2 tablespoons sugar
1 1/2 tablespoons chopped peeled fresh ginger root or 1 1/2 tsp. of ground ginger
2 salmon steaks or fillets

Note: I use Osbourne Medium Sherry from Spain in the sauce. A 750 ml. bottle lasts me about 2 years. Being a fortified wine, it keeps just fine.

In a small saucepan, simmer the sauce ingredients, stirring to dissolve the sugar, until the volume is reduced to about 1/2 cup. At this point, it will be about as thick as a syrup. Now cool the marinade to room temperature in a metal bowl set in a large bowl of ice and cold water. In a baking dish just large enough to hold the salmon steaks in a single layer, marinate the salmon 15 minutes, turning to coat

You could now broil the salmon steaks in the oven, but I prefer to grill them. While I have never met a salmon recipe I didnít like, I think this one is my favorite. We usually drink an oaked Chardonnay such as Kendal Jackson or Mermaid Ridge with this dish, but you could also have a light red such as Pinot Noir. Try one of the drier ones such as the Hob Nob or Pinot Evil.

Poached Chicken for Chicken Salad

I know what you are thinking. You know how to make chicken salad and it doesn't have any wine in it. Next time you want to make chicken salad, instead of just boiling boneless chicken breasts in water or using left over chicken, try this.

Take some boneless chicken breasts and slice them sideways until they are about the size of hot dogs. Put them in a medium saucepan with half a cup of white wine, a cup of chicken broth (or two chicken boullion cubes if you don't have chicken broth). Cover with water. Season with a bay leaf, a tablespoon of cilantro or parsley, a teaspoon of lemon juice, a clove of garlic, 7 or 8 peppercorns, 1 teaspoon of the salt, and a dash of oregano (optional) and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and cut into bite-size pieces. Use the chicken for chicken salad. Strain the cooking liquid and you will have the best chicken broth you've ever tasted.