A Bright Easter Brunch: Lemon-Pepper Salmon & NA Rhône Blanc

Easter weekend calls for brunch served al fresco and a chilled bottle of Tomorrow Cellars nonalcoholic Rhône Blanc—recently recognized by The New York Times for its “vinous aromas” and vibrant, moderately sweet profile.

This year, we’re keeping things simple, traditional, and delicious with a lemon-pepper salmon recipe from Food & Wine served with a mixed herb salad. The brightness of the citrus and kick of the pepper in the salmon pairs beautifully with the juicy, zesty notes in our Rhône Blanc. Serve it with a crunchy green salad, roasted asparagus, and potatoes for a laid-back meal that still feels special. 

Ingredients: 
• 1 large lemon
• 4 skin-on, center cut salmon fillets. Go for a fatty, rich pieces of salmon to complement the acidity of the lemon.
• 1 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper
• 1 small shallot, thinly sliced crosswise into rings 
• 3 tablespoons seasoned rice vinegar
• 1/3 cup chopped mixed herbs. We like a combination of flat-leaf parsley and basil)

Directions:
• Preheat your oven to 400°F. Using a microplane or fine grater, zest the lemon to get about 1 teaspoon. Trim off the ends of the lemon and discard, then slice the rest into 1/4-inch rounds. Lay the lemon slices in a single layer across the bottom of a 13x9-inch baking dish, then place the salmon fillets on top.

• In a small bowl, combine the lemon zest with 1/4 teaspoon salt, rubbing them together until the mixture becomes fragrant. Sprinkle the lemon-salt blend and freshly ground black pepper evenly over the salmon. Let the salmon sit at room temperature while the oven finishes preheating.

• Season the salmon fillets evenly with the remaining 3/4 teaspoon salt, then drizzle with olive oil. Transfer the dish to the oven and bake for 16 to 18 minutes, or until the thickest part of the fish flakes easily with a fork.

•While the salmon is in the oven, place the shallot rings in a fine mesh strainer and rinse them under hot running water. Pat dry with a paper towel. In a small bowl, combine the rinsed shallots with rice vinegar and the remaining 1/4 teaspoon salt. Let sit while the salmon finishes cooking, then drain and pat dry again. Toss the marinated shallots with the chopped herbs and scatter over the cooked salmon just before serving.

Serve with chilled Rhône Blanc. Cheers!