Baked Salmon in Roasted Red Pepper Sauce
and 2018 Cloudburst
You love wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.
My Bingham Variation
After Shannon mentioned pairing our Cloudburst white wine blend with roasted red pepper hummus, I had to try that first.
And yes, it was lovely.
The salmon with the roasted red pepper sauce was wonderful as was the bottle of 2018 Cloudburst that was finished off pretty quickly.
Our 2018 Cloudburst won a gold medal at the 2020 San Antonio Stock Show and Rodeo Wine Competition and a silver medal at the 2020 Houston Rodeo Uncorked! International Wine Competition.
At the Houston competition is was also awarded Reserve Class Champion and Reserve Texas Class Champion in the division for new world Italian white varieties & blends $28 & under.
Definitely a winner with this salmon dish.
Recipe and Printing
Roasted Red Pepper Sauce
- 2 roasted red peppers
- 1/4 cup roasted cashews
- 1 tomato, chopped
- 3 tbsp distilled white vinegar
- 1 clove garlic
- 1/2 tsp garlic powder
- 1 tsp paprika
- 3/4 tsp crushed red pepper
- 1/2 cup heavy cream, or non-dairy creamer/milk
- kisher salt and pepper, to taste
- 18 – 24 oz salmon, skin removed, cut into 4 pieces
- 1 tbsp olive oil
- 1 lemon, cut into slices
- fresh oregano for garnish
- sea salt
- black pepper
Prepare roasted red pepper sauce
- Blend all sauce ingredients except for cream.
- Add sauce to small saucepan over low heat and stir in cream. Stir on low heat until warm, smooth, and combined, 2 – 4 minutes. Set aside.
Bake the salmon
- Preheat oven to 400' F.
- Sear one side in hot oil for 2 minutes, flip salmon over, and sear other side for 2 minutes.
- Add prepared roasted pepper sauce to pan with salmon. Heat for 2 minutes then transfer pan to oven.
- Bake at 400' F for 10 minutes or until salmon is no longer pink.
- Garnish with sliced lemon and oregano. Season with sea salt and pepper, to taste.
Nutritional information is provided as a courtesy and should not be construed as a guarantee.
Now you have the recipe. Don’t forget to buy the wine.