I was recently asked to be an ambassador for the OohLaLa Wines. (Of course I said yes, wine? SIGN ME UP!) I hadn’t heard of the wine before, but I was intrigued. It took awhile, but a month or so later I finally started to see the OohLaLa wines in my local grocery store. I was looking forward to trying it after wondering what it was like for so long.
I had a recipe I wanted to try for dinner, so I stopped by the store to get the few ingredients I needed and a bottle of wine. I chose the Pinot Grigio because I thought it would pair nicely with the salmon I was making.
Obviously, they are marketing their wines exclusively to women. The label is pretty and girly and I admit, it appealed to me! It looks hip and cool.
I settled in with my music and my glass of bubbly wine while I made dinner.
- 1/2 cup nonfat plain yogurt
- 3 scallions, sliced, greens and whites separated
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped dried apricots
- 1 tablespoon minced fresh ginger
- 1 1/4 cups water
- 1 cup whole-wheat couscous
- 1 pound salmon fillet, preferably wild Pacific, skinned (see Note) and cut into 4 portions
- 2 tablespoons chopped toasted cashews (see Note)
- Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
- Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
- Heat oil in a large saucepan over medium heat. Add apricots, ginger, the scallion whites and 1/4 teaspoon salt. Cook, stirring, until softened, about 2 minutes. Add water and bring to a boil over high heat. Stir in couscous. Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork.
- Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray. Grill or broil the salmon until browned and just cooked through, about 3 minutes per side. Serve with the couscous, topped with the yogurt sauce and cashews.
Kitchen tips: To toast chopped nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
I made us green salads to go with dinner, with fresh tomatoes from the garden. This dinner was super easy and super fast to make. I prepped everything: chopped the onions, apricots and cashews and then mixed up the yogurt sauce. I used plain Greek yogurt and that made it a little bit thicker, which turned out to be great. Michael and I both LOVED the sauce on the salmon.
The couscous had some green onion, minced ginger and the chopped apricots mixed into it before it cooked. I liked adding things to the couscous but neither of us were particularly impressed with the couscous. It paired with the salmon dish really well but as a stand alone it was kind of blah. I need to add something else to the couscous.
I loved, loved, loved the salmon and the yogurt sauce. I will most definitely make it again. The flavors were so nice together. There was a little bit of a bite in the yogurt (I’m guessing the cumin) and the crunch of the cashews added great texture to the dish.
Now, how was the wine? It turned out to be a sparkling wine! I had no idea. I usually don’t like sparkling wines. I don’t know why…I guess I just think if I want sparkling I’ll drink champagne. But I was pleasantly surprised by the refreshing bubbles and the Pinot Grigio had a zip to it. It was crisp and not sweet and balanced the rich salmon dish nicely. I did well with this meal. 🙂
QUESTION: Have you tried the OohLaLa wines yet?