Salmon and broccoli rabe paired with Pinot Noir. / Photo by: Ted Chelsea Cavanaugh / Food Styling: Barrett Washburne / Props: Suzie Myers
Adapted from Five-Ingredient Dinners: 100+ Fast, Flavorful Meals, by America’s Test Kitchen (2021)
The latest cookbook from America’s Test Kitchen features easy five-ingredient recipes (not including oil, salt and pepper) that are full of creativity and flavor. Salmon and Pinot Noir has become a new classic pairing, elevating this simple one-pan meal from a weeknight standby to a special occasion.
(Tip: If you can’t find broccoli rabe, try wedges of escarole or radicchio.)
This article originally appeared in the December 31, 2021 issue of Wine Enthusiast magazine. Click here to subscribe today!
Heat oven to 450˚F. Zest lemon until you have 1 teaspoon of zest. Combine pistachios, parsley and lemon zest in bowl, and set aside until ready to serve. Cut zested lemon into 4 wedges, for serving.
Toss broccoli rabe in bowl with 2 tablespoons oil, teaspoon salt and teaspoon pepper. Arrange on half of rimmed baking sheet. Rub salmon with remaining oil, and sprinkle with teaspoon salt and teaspoon pepper. Arrange salmon on other half of baking sheet.
Roast until broccoli rabe is tender and centers of salmon are still translucent when checked with the tip of a paring knife (it should register 125˚F on a meat thermometer for medium-rare), approximately 8–12 minutes. Divide among plates, sprinkle salmon with gremolata, and serve immediately with lemon wedges. Serves 4.
Salmon’s rich texture and distinctive flavor pair beautifully with red wines. The challenge in this dish is the broccoli rabe, the bitterness of which can be accentuated by tannins.
With ripe black cherry and warm spice notes that never fade into the background, this organically farmed Pinot Noir has soft tannins that harmonize well with the broccoli rabe and zippy gremolata.