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1
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard.
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2
Grind the mustard sauce until combined, about 30 seconds.
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3
Transfer to a small bowl.
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4
Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine.
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5
Set aside mustard sauce.
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6
Preheat the broiler.
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7
Line a heavy rimmed baking sheet with foil.
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8
Spray the foil with nonstick spray.
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9
Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper.
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10
Broil for 2 minutes.
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11
Spoon the mustard sauce over the fillets.
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12
Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
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13
Transfer the fillets to plates and serve with lemon wedges.
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14
Recommended Wine: 2001 Pecchenino
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15
Origin: Alba, Piedmont
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16
Grape: Dolcetto
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17
Wine notes: Using white wine for fish and red wine for meat no longer applies.
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18
Break with tradition.
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19
Italy produces many interesting reds, so for this dish I chose a classic Italian wine made from the dolcetto grape.
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20
This lighter bodied red will marry well with my salmon dish which has a rich and silky texture.
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21
The delicacy of the herbs in my mustard glaze goes nicely with the fruity nature of the wine.
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22
My rule for pairing wine with dishes is to go with what tastes good.
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23
Wine Pouring Notes: Do not fill above the curve of the bowl, never more than 1/2 full, that way you can get a true sense of the wine's aroma and a better sense of its bouquet.
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24
To get the full experience of the wine, place your nose into the glass and take in the wine's beautiful aroma.
