From The Winderlea Test Kitchen

We hope you enjoy this favorite recipe shared with us by winegrowers David and Jeanne Beck of the Crawford Beck Vineyard. Wild-caught Sockeye salmon encrusted with a coating of finely chopped Oregon hazelnuts with nothing more than a bit of salt and pepper beautifully complement the wine. It is critical that the salmon be cooked only until the flesh begins to stiffen, leaving it moist and just short of completely cooked, what one might call “medium rare” when ordering a beef steak. A half dozen buttered asparagus complete the dish. Cheers and enjoy! Order your Crawford Beck Pinot noir here.



1 lb sockeye salmon, cut into 4 pieces
½ c. mayonnaise
½ c. chopped Oregon hazelnuts
2 tsp minced fresh tarragon
½ tsp orange zest
½ tsp salt
⅛ tsp ground black pepper

Preheat oven to 400 degrees F (200 degrees C).
Spray a baking sheet with cooking spray. Arrange salmon on the baking sheet and spread with equal amounts mayonnaise. Top with hazelnuts and sprinkle with tarragon, orange zest, salt and pepper. Open the Pinot. Bake 12 minutes in the preheated oven, or until fish flakes easily with a fork. Pour a glass, imbibe, and toast to your health.