{"id":8928,"date":"2012-07-15T14:08:54","date_gmt":"2012-07-15T14:08:54","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=8928"},"modified":"2013-04-29T16:24:58","modified_gmt":"2013-04-29T20:24:58","slug":"recipe-cedar-planked-salmon-beet-quinoa-salad-with-jackson-triggs-chardonnay","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/recipe-cedar-planked-salmon-beet-quinoa-salad-with-jackson-triggs-chardonnay\/","title":{"rendered":"Recipe: Cedar Planked Salmon, Beet Quinoa Salad with Jackson Triggs Chardonnay"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Cedar Planked Salmon With Beet & Quinoa Salad, Chardonnay Vinaigrette<\/strong><\/p>\n

Salmon and Chardonnay are long-time comrades, and the use of chardonnay in this vinaigrette adds another dimension to the dish. Meet Chef Mackiddie at the i4c Kick-Off Party July 20th, featuring The Arkells at Jackson Triggs. Tickets on sale at www.coolchardonnay.org<\/strong><\/a>.<\/a>\"\"<\/a><\/p>\n

Ingredients<\/strong>:
\n2 Cups Dry Quinoa
\n4 Cups Water
\n1 Tsp Salt
\n2 Medium Beets Cooked and Sliced
\n1 Tsp Chopped Thyme
\n1 Tbsp Chopped Parsley<\/p>\n

Method<\/strong>:
\nAdd Quinoa, Water & Salt into a saucepan, bring to a boil. Cover and simmer until water is fully absorbed (about 15 minutes). Cool. Toss with Chardonnay Vinaigrette, recipe below. Add sliced beets and garnish with fresh herbs.<\/p>\n

\"\"<\/a>Chardonnay Vinaigrette<\/strong><\/p>\n

Ingredients<\/strong>:
\n1 Shallot finely diced
\n1 Tsp Black Peppercorns
\n1 Bay Leaf
\n\u00bd cup Chardonnay
\n\u00bc cup White Wine Vinegar
\n1 cup Oil 70% Grape Seed, 30% Olive
\nSalt & Pepper to taste<\/p>\n

 <\/p>\n

 <\/p>\n

Method<\/strong>:
\nSweat shallots with 1 tbsp olive oil. Add bay leaves, peppercorns, wine & vinegar. Reduce liquid by half. Whisk in oil until lightly emulsified. Season to taste with salt and pepper.<\/p>\n

\"\"<\/a>
\nAbout Chef Mackiddle<\/strong><\/p>\n

Tim is a graduate of Niagara College and has been part of Jackson-Triggs for three years. Tim\u2019s career before Jackson-Triggs<\/strong> <\/a>was both local and international with time spent in New Zealand.\u00a0 Tim\u2019s culinary experiences at JT with emphasis on local ingredients include Savour the Sites, Barrel Cellar Dinners, Amphitheatre Fare, JT Burger Bar and interactive food demos.\u00a0 Tim loves to interact with his guests, sharing his enthusiasm and love of wine and food.
\n<\/strong>
\n\"\"<\/a>
\nJackson Triggs Winery<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Cedar Planked Salmon With Beet & Quinoa Salad, Chardonnay Vinaigrette Salmon and Chardonnay are long-time comrades, and the use of chardonnay in this vinaigrette adds another dimension to the dish. Meet Chef Mackiddie at the i4c Kick-Off Party July 20th, featuring The Arkells at Jackson Triggs. Tickets on sale at www.coolchardonnay.org. Ingredients: 2 Cups Dry Quinoa 4 Cups Water 1 Tsp Salt 2 Medium Beets Cooked and Sliced 1 Tsp Chopped Thyme 1 Tbsp Chopped Parsley Method: Add Quinoa, Water & Salt into a saucepan, bring to a boil. Cover and simmer until water is fully absorbed (about 15 minutes). […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8,10,122,224,128,179],"tags":[],"class_list":["post-8928","post","type-post","status-publish","format-standard","hentry","category-events","category-food-wine-pairing","category-wine-salad","category-salmon-recipe","category-wine-seafood","category-recipe-seafood"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/8928","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=8928"}],"version-history":[{"count":9,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/8928\/revisions"}],"predecessor-version":[{"id":9068,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/8928\/revisions\/9068"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=8928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=8928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=8928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}