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Wine with Salmon and Fried Calamari

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Wine with Salmon and Fried Calamari

ryan246 | Jan 9, 2007 09:01 PM

I am cooking a romantic valentines dinner for my girlfriend and was wondering what wines should I try with my meal. She doesn't really like dry wines, her favorites are sweet moscato and Fragolino Duchessa. I will be leaving for germany in a couple weeks and would like to know what to pick up. Here are my recipes I am going to use if it helps any. Thanks so much for the help, I am just starting learn about wines.

Fried Calamari

1 pound of fresh squid
3/4 cups of corn meal
1/4 cup of flour
salt and fresh pepper
spoon of garlic powder
1.5 inches of vegetable oil (in pan)
a lemon

Cut squid into rings, strips, and curly-cues as
desired (cut above the eye.)
Mix corn meal and flour in a plastic bag. Add
salt, pepper, and garlic powder to taste and
shake well.

Dry off squid and place in the bag. Shake
well and set aside.

Heat oil so that a small piece of bread will
float in it, not dissolve.

Take squid out of the bag a handful at a time
and fry for approximately 45 seconds before
removing. Dry off on paper towels and
repeat the process until the squid is all fried.

Serves 2 bipeds with lemon.

Herb Baked Salmon

vegetable oil spray
3/4 pound salmon fillet
1 tablespoon Dijon mustard
1/4 cup parsley, fresh, chopped
1 teaspoon oregano, dried
1/2 teaspoon thyme, dried
1/2 cup plain bread crumbs
salt and pepper to taste
1 egg white

Preheat oven to 350°. Line a baking tray with foil and spray with vegetable oil spray, Wash salmon, pat dry, and spread mustard over the top. Mix parsley, oregano, thyme and bread crumbs together. Season with salt and pepper. Blend in egg white to bind mixture together. Spread over mustard. Bake in oven for 20 to 25 minutes, depending on thickness of fillets. Remove from oven and serve on individual plates with rice.

Lemon 'n Parsley Rice

1 1/2 cups hot cooked rice
1 Tbsp finely chopped fresh parsley
2 tsp butter or margarine
1 tsp grated lemon peel

In small bowl, combine all ingredients.
Garnish, if desired, with additional chopped parsley and lemon peel.

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