Pan-Seared PNW Salmon & Woodinville Chardonnay

The Dish: Crispy, pan-seared wild salmon finished with a squeeze of fresh lemon and a dollop of herb butter, served alongside roasted asparagus.

The Wine: A lightly oaked, buttery Woodinville Chardonnay. The wine's bright acidity cuts through the richness of the salmon, while its creamy texture mirrors the herb butter.

Chef’s Tip: Always pat your salmon skin dry with a paper towel before it hits the hot pan. This is the secret to getting that satisfying, restaurant-quality crispy skin at home.