We are in the beginning of wild salmon season! Although not local to our waters, the restaurants at our oceanfront resort will be sourcing fresh wild salmon each week through June! The Ocean Grill will offer a weekly special, pairing Salmon and Sauvignon Blanc, created by Chef Chris Pickren. The Verandah restaurant chef Melissa McKnight, will feature a summer pasta dish with wild salmon, bowtie pasta, baby spinach, sun-dried tomatoes and shitake mushrooms in a light, white wine cream sauce. A fresh catch entrée will also include grilled wild salmon on a cedar plank with lemon and choice of sides. For those that prefer to prepare their own seafood at home or while staying at the Villas of Amelia Island Plantation, Marché Burette will feature raw or house-smoked wild salmon by the pound in our fresh fish case.
Watch Executive Chef Jerry Helminski prepare cedar plank wild salmon!
Wild salmon, opposed to farm raised, has on average 20% more protein and is higher in Omega 3 fatty acid. Alaska's Copper River, flowing more than 300 miles, empties into the Prince William Sound at the town of Cordova. Salmon originating in these waters are strong and robust to fight its length and chilled rapids, storing natural oils and body fat, making them among the richest and tastiest fish in the world. The Omni Amelia Island Plantation started sourcing the delicious wild salmon this week!
Dinner features for Salmon and Sauvignon Blanc pairings at the Ocean Grill will vary and include:
Winter Park Honey Glazed Salmon, Green Pea Farro, Buttermilk Sauce Choron , Fresh Sorrel
o Nobilo, Marlborough, New Zealand $32 bottle; $8.5 per glass
Coriander Crusted Alaskan Salmon, Grilled Heirloom Potato, Serrano Stuffed Asparagus, Ham Broth
o Veramonte "Reserva", Casablanca Valley, Aconcagua, Chile $30 bottle; $8 per glass
Broiled Wild Alaskan Salmon, Caramelized Jicama Puree, Pea Tendril and Brandy Mission Fig, Almond Snow
o Kim Crawford, Marlborough, New Zealand, $25 bottle; $7 per glass
Charred Wild Alaskan Salmon, Pine Nut Gnocchi, Bacon Caper Tapenade, Chipped Manchego, Aged Balsamic
o Robert Mondavi Winery, Fume Blanc, Napa Valley, California $44 per bottle; $11.5 per glass
Pan Roasted Alaskan Salmon, Braised and Glazed Parsnip, Wilted Swiss Chard, Corn Butter
o Pascal Jolivet, Sancerre, Loire, France $58 per bottle; $15 per glass