This meal is perfect for entertaining because you can do the prep-work ahead of time and it bakes quickly. But that does not mean that you can’t have it as a fast weeknight meal too.
Don’t be afraid to go with a light bodied red wine when serving salmon with savory elements like this recipe. Pinot Noir which is a light bodied red wine, pairs well with wild salmon. Sommelier, Paul Bologna of The Edge Steakhouse inside the Ritz Carlton in Rancho Mirage, California recommends drinking a 3-6 year old Pinot Noir with this recipe. He explained that “Salmon is so versatile that you can keep the tastes of your guests in mind.” The elevated ingredients allow you to elevate your wine choice with this dish.
[[ recipeID=recipe-g8ix19pp2m, title=Panko and Pecan Crusted Salmon ]]
AUTHOR PROFILE
Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.
