Old Pearl Pinot Noir

Old Pearl Pinot Noir

Regular price $15.99 $14.39 Sale

Old Pearl Pinot Noir 

Flavors of strawberry, bright cherry and fig with a smooth lingering finish make it The Perfect Pair with an Asian themed dinner of Salmon Teriyaki, fried rice and zucchini noodle salad.

Salmon Teriyaki

I really don't have much of a recipe for this. I use whatever salmon marinade I have. I love the Mr. Yoshidas that I buy at Costco and also the Soy Vay Veri Teriyaki. You will want to marinade the Salmon for at least a few hours. Even better if you have time to marinade overnight. Grill the salmon over medium heat for 5 minutes on the first side and 4 minutes more once you flip it. I like my salmon well done. If you like yours on the rare side shave a couple of minutes off the cooking time. I like to girl lemon halves the last minute of grilling the salmon. It makes a pretty presentation. You can also garnish with chopped scallions.

Fried Rice

1 T Sesame Oil

1 T Extra Virgin Olive Oil

1/2 onion, finely diced

2 carrots, finely diced

1-2 scallions, chopped

(you can also add a handful of peas if you like them)

2 eggs, lightly beaten

2 cups white rice, cooked and cooled (you can use left over white rice from your Chinese food takeout)

Soy Sauce, to taste

Sesame seeds (optional)

Heat the 2 oils together and add onion, carrot and scallion (and peas if you are using them). Saute for 5 minutes until slightly softened. Move vegetables over to the side and add eggs. Scramble the eggs until they are cooked through and combine with veggies. Add white rice and stir well to combine. Sprinkle with soy sauce and sesame seeds to taste.

Zucchini Noodle Salad

Package of Zucchini Noodles (or make your own if you have the tools)

Bag of fresh coleslaw without dressing (or shred your own if you have the time)

3-4 cucumbers, sliced

Fresh Corn cut off the cob (or a can of corn)

12-15 Snap peas, string removed and sliced

1 avocado

For the dressing

1-2 Scallions, chopped

1/4 cup Extra Virgin Olive Oil

1 T Sesame Oil

1-2 T ginger paste (or fresh grated ginger if you have it)

2 T Honey

Juice of 1 lime

1/4 cup Seasoned Rice Vinegar

Sesame Seeds

Combine ingredients for dressing. Add to veggies and toss. I like to do this and hour or so before serving so the veggies get a chance to marinate in the dressing.