Heat broiler to high; place rack 6 inches from heat. Season 2 salmon fillets with salt. Broil on a foil-lined broiler pan until almost done, about 8 minutes. Set aside. Meanwhile, in a large bowl, mix 1 cup pitted black olives, chopped; 1/4 cup fresh basil, minced; 2 tablespoons olive oil; 1 teaspoon each honey and orange juice; and 1/2 teaspoon salt. Add 1 cup cooked orzo pasta; toss to coat. Transfer to a platter. Break salmon into large chunks; place over orzo along with the segments from 1 orange. Sprinkle toasted sesame seeds over all. Makes: 6 servings
Recipe by Renee Enna
The wines
2012 J. Lohr Pinot Noir, Fog’s Reach Vineyard, Arroyo Seco: A nice example of how fruit and wood can marry well in pinot noir; bright, lifted red fruit flavors and aromas with persistent wood notes through to the lengthy finish. $26-$30
Hail cabbage, that less-fashionable kale cousin
Hail cabbage, that less-fashionable kale cousin
2013 Ca’ Momi Pinot Noir, Napa Valley: This was pitted blind against three $90-$100 pinot noirs from Sonoma County at a tasting attended by 40 University of Chicago alumni; half preferred it to the much more expensive wines. Ha. $25
2011 Talley Vineyards Pinot Noir, Arroyo Grande Valley: Parker: 90; Tanzer: 92; Galloni: 93; enough said. But here’s the Trib’s 25 cents: This is a steal for spiced red fruit that glides through and never ends. $35-$40
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