Food & Wine: Pinot Gris & Salmon Potato Salad

Food & Wine: Pinot Gris & Salmon Potato Salad

  • Harvest To Bottle

Sometimes we like to pretend that we are on a reality TV cooking show where the challenge is to come up with a meal on the spot using whatever fresh ingredients we can find in the kitchen—but make it feel fancy. Sometimes we win, sometimes we lose, but today we think we hit the jackpot. Cue the applause! This dish is light but also filling, plus it is always a bonus when it pairs amazingly well with wine, especially Traynor’s Pinot Gris which is quickly becoming a go-to as the warmer weather approaches.


  • 2  fillets of Atlantic salmon
  • 2 pounds of mixed small potatoes
  • 2 garlic cloves (minced)
  • 6 blue cheese stuffed olives (sliced)
  • 2 tablespoons of Olive oil
  • 6 cherry tomatoes (halved)
  • 1 pack of French beans (or green beans)
  • 2 soft boiled eggs
  • 1 tablespoon of butter


Step 1: Start by setting your oven to 375 F. While oven is warming up, in a baking sheet place the salmon fillets and cover them with olive oil, salt and pepper to taste. Let it sit.

Step 2: Cut the potatoes in half and drop them in a pot with boiling water until tender. Strain the potatoes into a bowl.

Step 3: When the oven reaches the right temperature, place the salmon in the centre of the top rack and set your timer for 12 minutes.

Step 4: While the salmon is baking, steam the French beans, slice the olives and half the cherry tomatoes. Set aside.

Step 5: Heat up a skillet with the butter and garlic until it's starting to sizzle—about a minute or so. Add the potatoes and cook them until golden brown. At this point the salmon should be about to be done—remove from the oven and let it cool.

Step 6: Transfer the potatoes from the skillet back to the bowl. Add the steamed French beans, the cherry tomatoes and the stuffed olives and lightly mix. Add salt and pepper to taste.

Step 7: Plate the potato and veggie mix on the plate. Place salmon fillet on top. Half the soft boiled egg lengthwise and add to the side of the salmon.

Step 8: Crack open the Pinot Gris, pour into a glass and cheers yourself for this amazing dish!

We are always a fan of anything with potatoes or salmon, so it just made sense they would be an unbeatable team together, plus the blue cheese stuffed olives give you a burst of flavour in the salad. The minerality and hints of tropical fruit of the Pinot Gris complement this dish beautifully. Why haven’t we tried this before?! We love the fresh produce available in Prince Edward County and look forward to experimenting more in the kitchen with seasonal fruits and veggies—please send your recommendations our way!   

Do you have a favourite dish to pair with Traynor’s wines? Share them with us @traynorvineyard so we can taste them along with you.