My Wife’s Notes – 2010 Grey Monk Pinot Blanc – Bacon Wrapped Salmon and Asparagus

Click here for recipe
Bacon Wrapped Salmon and Asparagus

  • 1 large salmon filet
  • olive oil
  • 2 lemons
  • 3 tablespoons oregano
  • 6-8 strips of thin cut bacon or prosciutto
  • mayonaise
  • pepper
  • 1 bunch asparagus

Start by marinating the fish in a 1/2 cup of olive oil, the juice of one lemon, 2 tablespoons oregano, and a generous shake of salt and pepper. Rub the spices into the fish, and let sit for several hours.

Preheat the oven to 400F.  Take the marinated filet and slice it into strips about 2 inches wide.  Wrap each piece in a slice of bacon or prosciutto. Heat up a fry pan on the stove, and sear each bacon-wrapped piece for 90 seconds, and place in an oven dish. When all the pieces of fish are seared and in the oven dish, sprinkle the remaining oregano over the fish, place it in the oven and bake for 9-11 minutes until fish is cooked and bacon is crisping.

While the fish is baking, steam or boil the asparagus for a few minutes until they begin to soften. When cooked, set aside.

In a small bowl, mix 3-4 tablespoons of mayonaise with the juice of one lemon and a generous portion of freshly cracked pepper.  Mix thoroughly; the resulting mixture should be smooth and slightly runny.

Place 5-6 spears of asparagus on a plate, add a piece of fish, and drizzle with the lemon pepper mayo. Serve hot.

Having gone through many of my favorite and familiar wines, I threw out the question to Twitter and asked for suggestions on other wines to review.  Amongst the flurry of suggestions that came in, a friend in Calgary recommended that I check out the Grey Monk Pinot Blanc.

For the food pairing, I quite literally went with what I had available in the refrigerator.  We had salmon, bacon, and asparagus all there to be used, I chose to experiment a bit.  One note if you decide to try this at home: I found the bacon didn’t cook very fast, and cooking longer in order to get it crispy, the fish became overcooked. Were I to do this recipe again, I’d definitely use prosciutto instead.

My Notes:

Pale yellow in color, the wine is fresh floral on the nose. The first sip is very punchy, with pear and crisp apple flavors right off the bat. From the taste alone, you’d expect this to be a sweet wine, but the finish is quite dry. It stood up okay to the fish and asparagus, but I think a better pairing would be a nice cheese plate. 87 points.

My Wife’s Notes:

“I don’t like the dryness. Too dry for me. I like the flavors though.”

2010 Grey Monk Pinot Blanc. $14.99 at BC Liquor Stores.

Leave a Comment