More Pan Seared Salmon, Please

One of many things my fiancé and I love to do together is going on wine tasting trips. We often visit Temecula (just under two hours south of Los Angeles), where there are tons of wineries along a couple of long roads, making it convenient for us to hop from one winery to the next. With all the wine we drink, we have to make sure that I eat enough throughout the day (he can handle his alcohol intake much better than I do)!

One early afternoon, we had lunch at Ponte Family Estate Winery’s well-known restaurant, The Restaurant at Ponte. The dining area is located outdoors, with a nice view of the gardens and vineyards. The restaurant’s menu features locally grown produce and changes seasonally.

We started off with a plate of fried Calamari, which came with zesty marinara and roasted garlic & lemon buttermilk sauces. The calamari was lightly breaded and fried to the right amount of crispness.

Calamari with Marinara, Roasted Garlic + Lemon Buttermilk Sauce, Radicchio, Arugula, Bell Peppers, Frisee Salad, Blood Orange Vinaigrette

Calamari with Marinara, Roasted Garlic + Lemon Buttermilk Sauce, Radicchio, Arugula, Bell Peppers, Frisee Salad, Blood Orange Vinaigrette

My fiancé ordered the Meatloaf, which was made of beef and lamb–the perfect combination of meats for him! The wild mushroom demi added an extra depth of flavor to the dish. The creamy Yukon potato and celery root mash and side of broccolini nicely balanced out the flavors of the rich sauce and hearty meatloaf.

Meatloaf with Wild Mushroom Demi, Broccolini, Yukon Potato + Celery Root Mash

Meatloaf with Wild Mushroom Demi, Broccolini, Yukon Potato + Celery Root Mash

I tend to find that restaurants overcook their salmon, but this Salmon was perfectly cooked–soft and flaky on the inside with a slightly crisp outer layer. The orange pomegranate sauce added a fresh, fruity flavor to the dish. The salmon rested on a bed of creamy butternut & pumpkin squash farro. The sweet and savory flavors blended well together.

Salmon with Orange Pomegranate Sauce, Acorn, Butternut + Pumpkin Squash Farro

Salmon with Orange Pomegranate Sauce, Acorn, Butternut + Pumpkin Squash Farro

It was the perfect lunch to accompany a day of wine tasting! Overall, the food was fantastic and the service was spot on. We originally thought the menu was a bit pricey, but the quality and portion of food justified the price. I hope to dine at the restaurant again during my next trip to Temecula wine country!

The Restaurant at Ponte
35053 Rancho California Rd
Temecula, CA 92951
http://www.pontewinery.com
Price: Appetizer, $8-24; Lunch Entrée, $15-$35; Dessert, $9

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38 thoughts on “More Pan Seared Salmon, Please

  1. lovely! What a fun hobby you two have :-) Agreed that good restaurant salmon can be hard to find. And what intriguing flavor partners in the dish–yum.

    • It sure is fun! I think I’m in the mood tonight for opening a bottle of wine we bought from our last trip hehe :)
      I’m always surprised by how disappointed I get because of a salmon dish at a restaurant–I always expect them to come out perfect but it’s often not the case! I wasn’t sure of how I’d react to the unique flavor combinations in the dish, but I ended up enjoying the entire dish!

  2. that salmon looks amazing but i was actually taken with the calamari too. Definitely hope to read more about places to eat in LA off your blog as my sister recently moved out there a year ago :)

  3. Honestly, i will prefer the lamb and beef meatloaf too instead of the pan seared salmon,
    i actually love pan seared salmon but i won’t choose that on my date, simply because it’s some sort of chicks choices, sorry to say that, lol

  4. Pomegranate pearl studded Salmon is going to be my weekend treat to myself :) What an adorable, sweet recipe to adorn my weekends! Hope life is treating you nice and kind, dear Ada :)

  5. That salmon looks great! The only thing that bothers me about ordering salmon in a restaurant (other than the price ;)) is the small portion. I like to eat a HUGE amount of salmon when I eat it and the restaurants just don’t want to comply with that. ;)

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