When you think about summer recipes and wine pairings, you usually don’t think about red wine, but our Sculpterra Pinot Noir is bright, light, and fruit forward, exactly what summer calls for. Also pairing it with a verdant and herbaceous summer pesto made with our home grown pistachios, ups the summer factor as well and pairs wonderfully with the vivid earthiness of our Pinot Noir.

Ingredients

4 (6-8 ounce) center cut salmon fillets

2 cup of Sculpterra Pinot Noir

½ cup of fresh or thawed frozen raspberries

1/2 cup of brown sugar

2 tsp of balsamic vinegar

2 cloves garlic

Zest of 1 lemon

1/4 cup shelled and toasted Sculpterra pistachios

1 cup olive oil

Kosher salt and freshly cracked black pepper

2 cups fresh basil leaves plus extra for garnish

1/4 cup grated Parmesan plus extra for garnish

1 lb fussilli pasta

Directions

Preheat oven to 400 degrees.
Rub the salmon on all sides with 1 tablespoon of the olive oil and season all sides with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle.
Bake until salmon is cooked through, about 10 to 12 minutes.

Pinot Noir Glaze

Directions

Place wine, raspberries, brown sugar, vinegar, and salt in a saucepan.
Bring to a boil whisking constantly.
Remove from heat and strain.
Return glaze ingredients to stove and simmer until reduced to a glaze consistency glaze consistency.
Spoon on top on of baked salmon.

Pistachio Pesto

Directions

Add basil, garlic, pine nuts, lemon zest, parmesan cheese, salt, and pepper to a food processor and blending to combine.
Stream in the olive oil until creamy and smooth, scraping down sides as needed.
Bring a large pot of water to a boil and add a generous pinch of salt and 1 tablespoon of olive oil.
Once boiling add pasta and cook according to package instructions.
Drain, add pesto and toss to combine.
Garnish with extra parmesan cheese and basil . Serve along side of the glazed salmon.