Margrit Mondavi, wife of late legendary American vintner Robert Mondavi, has been a force in the company as she has helped her husband transform Napa Valley into the cultural hub of excitement it is today. Margit also recently write an incredible book, Margrit Mondavi's Sketchbook: Reflections on Wine, Food, Art, Family, Romance and Life where she shares personal photographs, musings on wine, drawings and delicious recipes. 'I"m reliving my life in a way," says Margrit Mondavi. "It is just precious at my late stage, or dare I say --vintage," to tell so many stories about the defining, joyful and hard moments of my life."
I really loved looking through the recipes - especially the simple dish of wild salmon wrapped in foil with cherry tomatoes; finely slice fennel, a little onion, a thin slice of lemon and some fresh basil that can be paired with Pinot Noir (Margrit's preference) or Sauvignon Blanc (Bob's preference) for a well-balanced feast that everyone will enjoy. Some other favorites include the Roasted Red Pepper Soup and Mont Blanc with Strawberries. I also really enjoyed reading her travel section where she talks about traveling a lot by car with young children and later on traveling to Japan, Kenya, Italy, Turkey, Argentina and more!
The wine section was also incredibly enlightening as she recounts her love of Napa Valley as well as the history of the Robert Mondavi winery. A beautiful book, the Margrit Mondavi's Sketchbook relives the incredible life of Margrit as all get to learn more about her amazing travels, recipes, life with wine and reflections on her life with the late Robert Mondavi.
Baked Salmon with Cherry Tomatoes and Fennel
Extra virgin olive oil, for brushing
4 skin-on salmon fillets,5 to 6 ounces each
Sea salt and freshly ground black pepper
1 small spring onion or 2 green onions, white and pale green
parts only, thinly sliced
4 thin lemon slices
2 dozen small cherry tomatoes, halved
8 thin slices fennel bulb
4 thin, peeled quarter-size slices fresh ginger
4 large fresh basil leaves
Preheat the oven to 425°F. Cut four 12-inch squares of heavy duty aluminum foil.
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Put the foil squares, shiny side down, on a work surface and brush olive oil in the center of each square, where you will place the fish.
Brush the flesh side of each salmon fillet with olive oil and put a fillet, skin side down, on each foil square. Season the fillets with salt and pepper. Top each fillet with one-fourth of the onion, a lemon slice, a dozen cherry tomato halves, 2 fennel slices, a ginger slice, and a basil leaf, scattering the ingredients over and around the salmon.
Bring the edges of the foil together and fold to seal the packages securely. You can assemble the packages a couple of hours ahead and refrigerate them. Place the foil packages on a baking sheet and bake for 13 minutes.
Unseal a package (be careful, as the steam will be hot) and check for doneness. Reseal and return to the oven for another minute or two if necessary.
Unseal all the packages. With a spatula, transfer the contents of each package to a shallow soup bowl, pouring any juices over the fish. Serve immediately.
Momtrends was not paid for this post. We were given samples.