Enjoy - Recipe for Salmon and Sauvignon Blanc

Everyone has a seasonal favorite recipe, and one of ours is definitely our Sauvignon Blanc paired with summer salmon.

There's no complex recipe -- wild king salmon is a breeze to cook. Simply add a skin-on fillet to a hot cast-iron skillet over medium heat with no added oil in the pan. Turn when light brown crispy and finish on the other side. Unless your fillet is very thick, there should be no need to finish in the oven.

We recommend adding a squash salad (another house favorite, recipe below) and calling it a meal. For the salad: Slice 6 or so small, firm yellow and green squash thinly on a mandolin or by hand with a sharp knife into a bowl, and add 1 or 2 thinly sliced shallots, a handful of toasted pine nuts, and thinly sliced chives. Squeeze in a bit of lemon juice just to moisten the squash (about half a lemon).

Add kosher salt and freshly ground black pepper to taste.

Toss gently with a bit of your best olive oil, but not too much or the salad will become soft. Add a bit of crumbled soft goat cheese and very gently combine.

Note: the salad should be prepared about thirty minutes in advance of serving, so that the squash stays firm, and the flavors have a chance to marry.