Summer seafood recipes to pair with Chardonnay, Viognier and BOXT Profile Two

With its touch of oakiness and sun-ripened fruit, this fuller bodied white wine pairs incredibly well with the richness of salmon, the creaminess of polenta and the tang of lemon. If this wine could talk it would tell you it loves the finer things in life, like a great meal and good friends to go with it.

BAKED SALMON SUMMER DELIGHT SALAD

Serves: 4

INGREDIENTS

SALMON

• 12 ounce salmon fillet or four 3 ounce pieces
• Salt and pepper to taste

SALAD

• 4 cups dino kale
• 4 cups romaine lettuce
• 1 Fuji apple, diced
• 1 carrot, shaved carrot
• 1 cucumber, cubed 
• 1 stalk celery, shaved 
• 4 radishes, thinly sliced
• 1/4 cup flax seeds 

VINIAGRETTE

• 1/4 cup champagne vinegar
• 1/2 cup extra virgin olive oil
• 3 Tablespoons acai powder
• 2 Tablespoons fresh lemon juice
• 1 shallot, finely diced
• 1 tablespoon finely chopped ginger 
• 1/8 teaspoon cayenne 
• 1 Tablespoon agave syrup or honey

INSTRUCTIONS

SALMON

1. Preheat the oven to 450℉
2. Season salmon with salt and pepper. 
3. Place salmon, skin side down, in a glass pie pan.
4. Bake until salmon is cooked through, about 12 to 15 minutes. 

VINAIGRETTE

1. Combine all ingredients in small bowl.
2. Whisk until thoroughly mixed. 

SALAD

1. Combine all ingredients in large bowl and toss to mix.
2. Drizzle on vinaigrette and toss to cover.

LEMON GRILLED SHRIMP OVER CREAMY POLENTA

Serves: 4

INGREDIENTS

SALMON

• 4 cups chicken broth
• 4 cups milk 
• 2 cup cornmeal
• 8 Tablespoons (½ cup) butter
• Salt and pepper to taste
• ¼ cup grated parmesan

SHRIMP

• 2-3 Tablespoons olive oil
• 5-6 large garlic cloves sliced
• 2 lbs shrimp
• Salt and pepper to taste
• 3 Tablespoons butter
• 1/8 teaspoon red chili flakes
• Lemon zest from 1 lemon
• Juice from 1 lemon
• 1 cup chicken broth
• Parsley for garnish

INSTRUCTIONS

POLENTA

1. In a medium saucepan, bring the chicken broth and milk to a low boil. 
2. Add cornmeal, stir to combine.
3. Lower heat to a simmer, whisking often as polenta begins to thicken.
4. Cover and simmer for 30 minutes, stirring frequently.
5. Turn off heat and add the butter, salt, pepper and parmesan.

SHRIMP

1. Heat a large sauté pan or cast iron skillet with a drizzle of olive oil.
2. Add garlic, let cook 1-2 minutes, until very fragrant.
3. Reduce heat to medium and place shrimp in a single layer. 
4. Cook until done on one side, about 3 minutes.
5. Turn shrimp over and add butter, lemon zest, lemon juice, salt, pepper and broth.
6. Serve shrimp over polenta and garnish with parsley.

LEMON BARS

INGREDIENTS

• 1 cup all-purpose flour
• ½ cup butter, softened
• ¼ cup powdered sugar
• 2 eggs, room temperature
• 1 cup granulated sugar
• 2 teaspoons grated lemon zest
• 2 Tablespoons lemon juice
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 Tablespoons powdered sugar

INSTRUCTIONS

1. Preheat oven to 350°F. 
2. In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon until well mixed. 
3. Press in ungreased 8- or 9-inch square pan, creating ½-inch edges.
4. Bake for 18-20 minutes or until just golden.
5. In stand mixer or medium bowl with hand mixer, beat remaining ingredients except additional powdered sugar on high until light and fluffy – about 3 minutes.
6. Pour filling over hot crust.
7. Bake 25-30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. 
8. Sprinkle with powdered sugar. 
9. Cut into squares.

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