acids, notably fish. Shrimp is America’s most popular seafood, while salmon claims second place. As a country we consume approximately 918 million pounds of salmon each year. It is wonderfully adaptable in the kitchen, and it is richer in heart-healthy omega-3s than shrimp (and for that matter most other fish). According to the USDA National Database, a 3-ounce cooked portion of shrimp contains 200 milligrams of omega-3 fatty acids, while the same amount of salmon has 500-1500 (depending on whether it is wild or farmed). The bottom line: Eat more salmon!
More recipes and wine pairings: Wine With…
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Selection
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Approx. Price |
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Massolino, Dolcetto d’Alba Piedmont (Italy) 2015 (Imported by Vineyard Brands)
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$22 |
Earthy flavors vie with fruity ones in a compelling wine that complemented the dish nicely. It paired especially well with both the fish and the beets, while the grapefruit added lift. This will be an especially good choice if you grill the salmon. |
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MacRostie, Sonoma Coast (California) Pinot Noir “Wildcat Mountain” 2014
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$56 |
A lovely because sophisticated and subtle California Pinot, with nothing heavy or excessive about it. Both dried and cherry fruit flavors come to the fore, but these are supported by more rustic, even gamey ones as a backdrop. It’s expensive, but worth the outlay. |
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Sylvaine & Alain Normand, Macon La Roche Vineuse Burgundy (France) 2015 (Imported by Vintage ’59)
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$22 |
A mineral-rich Macon, with rich apple and pear fruit flavors enhanced by echoes of slate or stone. It’s the most delicate wine we are recommending, but it certainly wasn’t overwhelmed by the dish. |
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Presqu’ile, Santa Maria Valley (California) Pinot Noir Rosè 2016
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$22
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Bright and vivacious, as any dry rosé should be, this wine also tastes substantial, with fairly deep cherry fruit flavors and more than a hint of fresh citrus. Much like the grapefruit in the dish, it made everything seem fresh and lively.
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Domaine de Wetshof, Limestone Hill (South Africa) Chardonnay 2016 (Imported b |