Recipes & Pairings
King Salmon with Sour Cream Chive Sauce
A majestic match: King Salmon elevated by Gran Reserva.
A simple yet sophisticated dish to delight every palate — perfectly paired with Rioja. Want to impress your guests this holiday season without spending all day in the kitchen? The secret is balance — a simple dish made with great ingredients and the right wine. This King Salmon with Sour Cream Chive Sauce and Chanterelles is fresh, bright, and indulgent all at once. The buttery richness of the salmon and the earthy chanterelles come together beautifully in a velvety, herb-infused sauce — the kind of dish that feels restaurant-level but comes together easily at home.
Your main dish deserves Rioja’s flagship — a Gran Reserva. Pour a glass of this aged Rioja and you’ll have a pairing that turns dinner into an occasion. The wine’s structure, depth, and graceful aromas of spice, dried fruit, and oak elevate the dish’s creamy richness and earthy tones. A Gran Reserva moment will make your dinner one to remember — a celebration in every bottle.
King Salmon with Sour Cream Chive Sauce Recipe
Ingredients for the Salmon
- 2 (10 oz) salmon fillets, preferably Chinook (or “king”)
- 3 oz chanterelles, used whole if small or torn into smaller pieces if large
- Olive oil, salt, and freshly cracked black pepper
Ingredients for the Sour Cream Chive Sauce
- 2 shallots, finely diced
- 1 leek (white part only), finely diced
- 1 garlic clove, minced
- 3 sprigs thyme
- 2 Tbsp olive oil
- 6 cracks of black pepper
- 8 oz white wine
- 1.5 oz white wine vinegar
- Juice and zest of 1 lemon
- 1 cup (2 sticks) butter, cubed and chilled
- 6 oz sour cream
- 1 bunch chives, finely chopped
- ½ bunch dill, finely chopped
Directions:
1. Prepare the salmon.
Season the fillets generously with salt and pepper, then rub lightly with olive oil. Set aside at room temperature while you prepare the sauce.
2. Start the base for the sauce.
In a medium skillet over medium-low heat, warm the olive oil. Add shallots and leeks, season with black pepper and a pinch of salt, and cook gently until translucent. Add the thyme sprigs.
3. Build the flavor.
Pour in the white wine, vinegar, and the lemon juice and zest. Allow the mixture to reduce until it thickens slightly and coats the back of a spatula.
4. Emulsify with butter.
Lower the heat and whisk in the butter, one cube at a time, until fully emulsified into a smooth, glossy sauce. Avoid boiling to preserve texture.
5. Finish the sauce.
Stir in the sour cream, most of the chives, and half the dill. Keep the sauce warm on very low heat until ready to serve.
6. Cook the salmon.
Heat a large cast-iron pan or griddle over medium heat. Place the salmon skin-side down and cook for about 4–5 minutes until the skin is crisp and golden.
7. Add the chanterelles.
Add the chanterelles to the pan with a drizzle of olive oil, seasoning lightly with salt and pepper.
8. Finish and plate.
Flip the salmon carefully and cook another 2–3 minutes, depending on your preferred doneness. Transfer the salmon and chanterelles to a serving dish, spoon over the warm chive sauce, and garnish with the remaining herbs.
Serving Suggestion & Pairing
Serve this dish with roasted potatoes or and let the wine shine — Rioja Gran Reserva brings the entire experience together. Its velvety tannins, long finish, and layered complexity create a memorable harmony with the salmon’s richness and the sauce’s brightness.