WHY IT WORKS: The 2021 Spirithouse Pinot Noir highlights the dish’s smoky spice and earthy mushrooms while its bright acidity balances the richness of the salmon. The pilaf provides a neutral, aromatic foundation that allows the wine’s red fruit and subtle forest-floor notes to shine.

Roasted Mushrooms

· 12 oz mixed mushrooms (cremini, shiitake, oyster), cleaned and halved

· 1½ tbsp olive oil

· ½ tsp kosher salt

· ¼ tsp black pepper

· 1 tsp fresh thyme leaves (or ½ tsp dried)

Rice Pilaf

· 1 cup long-grain white rice (basmati or jasmine)

· 2 tbsp unsalted butter or olive oil

· ¼ cup finely diced onion or shallot

· 2 cups chicken or vegetable stock

· ½ tsp kosher salt

· ¼ tsp black pepper

Preparation

Rice Pilaf

1. In a saucepan over medium heat, melt butter. Add onion or shallot and sauté until translucent, about 3 minutes.

2. Stir in rice and toast lightly for 1–2 minutes.

3. Add stock, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes.

4. Remove from heat and let steam 5 minutes; fluff with a fork.

Roasted Mushrooms

1. Preheat oven to 400°F (205°C).

2. Toss mushrooms with olive oil, salt, pepper, and thyme.

3. Spread evenly on a baking sheet and roast 18–22 minutes, stirring once, until golden and tender.

Blackened Salmon

1. Combine all blackening spices in a small bowl.

2. Pat salmon dry, brush with oil or butter, and coat generously with spice blend.

3. Heat a cast-iron skillet over medium-high until very hot.

4. Sear salmon 3–4 minutes per side until deeply caramelized and just cooked through. Rest briefly.

To Plate

Spoon a small mound of rice pilaf onto each plate. Top with roasted mushrooms and finish with the blackened salmon. Garnish with fresh herbs if desired.