And here in the famous words first uttered by she of the golden locks is a recipe that is just right. Layered complex flavors derived from the herbal dill and fennel elements, but also incorporating a litle spice and the smoky, fruity flavor of Spanish smoked paprika, this is a recipe that will shine with a lighter example of Pinot Noir, one that doesn't hide it's hint of herbal spice. I'm thinking or Oregon here, though a fine example from New Zealand would be equally at home. If you prefer something lighter with this dish a fairly rich Pinot Blanc from Alsace would also be a wonderful match.
Pairing Summer's Salmon
Inspired ideas for the season's freshest salmon
Fennel and Dill Rubbed Salmon