Food Pairing: Easy Baked Salmon with a Light Rosé Champagne

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April 30, 2014

We're celebrating our favorite bubbly beverage with a week’s worth of Champagne! Stay tuned each day for fabulous food and Champagne pairings, informative videos, and more. Why? Because we think every day deserves to be celebrated. Today’s pairing is a perfect for spring salmon recipe. It’s a simple and elegant dish that anyone can do. Best of all, there’s little clean-up as the fish and vegetable cook in a nice little parchment paper envelope! The steam trapped within the package keeps the salmon divinely tender and juicy. Springtime is our favorite time to enjoy a nice chilled rosé Champagne, one that is light and crisp or dry and fruity. Rosés range in color and flavor, but they’re exceptionally versatile and pair well with just about anything (try spicy dishes too, like Thai or Indian!). Check out yesterday’s pairing of Brut and an easy roast chicken here.

Need help selecting the perfect Rosé? Check out Fat Cork, provider of exclusive Grower Champagne to bubble lovers across the U.S. They have a lovely selection of rosés here and be sure to watch the informative video below!

Salmon and Vegetables En Papillote
From My Cooking Hut

8-10 Cherry tomatoes
A handful or two of snow peas
Lemon, a few slices
Half and orange, chopped)
1 – 2 tablespoons Orange juice
1 – 2 tablespoons Lemon juice
A few sprigs of thyme
Sea salt, to taste
Black pepper, to taste
2 tablespoons Extra virgin olive oil

Click here for the full instructions!