The Cancer Pinot Noir is ideal for a lighter lunch time meal and with meats such as salmon, chicken, or pork. As the sign that is most associated with family, Cancers enjoy sharing lunch with their closest loved ones.
Not only is Pinot Noir sensitive to the environment , it’s
also the “Wine of Love” which works perfectly for the zodiac’s most sentimental
sign. A Cancer will never forget your most precious memories. This family
oriented sign is intuitive, sensitive, and thoughtful.
Check out this recipe for a delightful combination.
Orange Vinaigrette, recipe follows
20 asparagus spears
4 (6-ounce) salmon fillets
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound baby salad greens
1 cup kalamata olives, sliced in half
2 oranges, peeled and segmented
1 small red onion, thinly sliced
grill. Place a medium pot of water on the stove to boil. While the grill heats
and the water comes to a boil, prepare the Orange Vinaigrette, and set aside
the bottoms of the asparagus and cook for 30 seconds in the boiling water.
Remove from the pot to a plate.
the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4
teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest
part of the grill, starting with the skinless side down. Grill for
about 5 to 10 minutes on each side, or until desired doneness.
the salmon is grilling, combine the salad greens, olives, oranges, onions, and
half of the vinaigrette in a large bowl. Toss to combine. Divide the salad
mixture evenly among 4 plates.
the salmon is nearly done, coat the asparagus
with the remaining olive oil, salt, and pepper. Put the asparagus on the grill.
Grill lightly, moving the spears around the heat frequently with tongs, for
about 3 minutes.
the salmon and asparagus from the grill and distribute them evenly among the 4
plates on top of the greens
the remaining dressing over the salmon and serve.
1 tablespoon finely chopped shallots
1 teaspoon light brown sugar
1 tablespoon seasoned rice vinegar
1 cup canola oil
1/2 tablespoon extra-virgin olive
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon orange oil
(recommended: Boyajian Orange Oil*)
the oranges with a zester or the fine side of a box grater. Finely chop the zest with a
knife, then squeeze the juice out of the oranges into a small stainless steel
bowl. Add the zest, shallots, brown sugar, and rice vinegar
to the orange juice and whisk together. Slowly, in a steady
stream, add the canola oil and extra-virgin olive oil while constantly whisking,
until combined. Add the salt, pepper, and orange oil; the orange oil is strong,
so just a very small amount is needed. Set the dressing aside while preparing the rest
of the salad.
Orange Oil is available at specialty food stores.
1 1/2 cups
Photo by Natalia Robert. Food Styling by Betsy Haley.