Wild Salmon Southern Style
The Perfect Match—Co-eds, ruggers and hush puppies
Pairs with Hooker Home Pitch Syrah
While attending Duke University in North Carolina, this wide-eyed Alaskan co-ed met David, a NY City born-and-bred rugby player. Our backgrounds could not have been more diverse, but our shared passion for fun, good food and adventure, all on a student's shoe string budget, created an immediate attraction. Together, we discovered a lifelong love of authentic, homestyle southern fare, from hush puppies at the local tobacco factory cafeteria to late night dinners at Foy's, a popular Durham student hang out. This more upscale recipe paired with our Hooker Home Pitch Syrah is a tribute to those memories... and finding the perfect match!
1/2 pound wild Alaskan salmon fillet, 2 tbs unsalted butter, 1/2 cup coarsely chopped pecans, 1 tsp cajun seasoning, 2 tbs fresh parsely (finely chopped), 1 fresh lemon, olive oil
Rub salmon with a little olive oil and sprinkle generously with salt and pepper. Grill salmon over a medium hot fire or gas grill for approximately 3 minutes per side, depending on the thickness of the fillet, for medium rare. Remove to a plate and cover with foil. Melt butter in a small to medium-size skillet over medium heat and add pecans and Cajun seasoning. Cook for 3-5 minutes until pecans are golden brown, careful not to burn them. Stir in fresh parsely and a squeeze of fresh lemon. Divide salmon into 4 pieces and spoon pecan butter over each portion.
Creamy grits and collard greens are a good accompaniment.