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Rosé and Crispy Salmon for Valentine’s Day Wine Pairing

This main course recipe for crispy skinned pan-seared salmon with a fresh and zesty pea and mint salad comes from the team at Mirabeau Wine and GlendonWW who is a foodie and wine lover based in Sydney, Australia.

In the northern hemisphere, we associate Valentine’s Day with a dark evening that creates a perfect excuse to light some candles and open a bottle of red wine. However, perhaps those “down-under” have the magic of February 14th perfected with this seafood dish and some chilled Mirabeau rosé. Here, is what @glendonww has to say

Valentine’s Day is celebrated towards the end of the Australian Summer, so you would be easily forgiven forgoing the traditional restaurant scene and spending the occasion outdoors, enjoying the balmy Summer air under the peaking sun (which sets around 8pm this time of year). What about an intimate home cooked dinner for two as the ultimate expression of Valentine’s Day? …Continue reading here for the original post.

For a full Valentine’s Day Menu click here for inspiration from Jeany Cronk’s kitchen.

Crispy Salmon Valentine's Day mint pea salad GlendonWW @MirabeauWine

Rosé and Crispy Salmon for Valentine's Day a Perfect Food and Wine Pairing

Serve salmon fillets with pea and mint salad and roasted baby potatoes, and optional lemon slices, alongside Mirabeau Rosé for a romantic dinner for two. #BonAppetite! Wishing you all a special Valentine’s Day filled with rosé coloured glasses!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Dish
Servings 2 people


  • 2 Fresh Salmon Fillets skin left on
  • 6 tbsp olive oil good quality oil
  • 2 small Shallots thinly sliced
  • 1 tomato diced
  • ¾ cup Frozen Peas
  • 1 tbsp Fresh Thyme removed from the stem
  • ½ cup Fresh Mint Leaves coarsely chopped
  • 1 lemon zested and juiced
  • 6-8 small Baby Potatoes (white skinned) washed and unpeeled
  • ½ cup Almond Slivers
  • Salt and Pepper for seasoning


  • Pre-heat oven to 220°C (200°C fan-forced).
  • On a baking sheet, spike the surface of the baby potatoes with a fork to allow for even cooking, and coat in 2 tablespoons of olive oil.
  • Season with salt and pepper. Bake in the oven for approximately 30 minutes or until golden brown and fluffy in the centre. Turn about halfway through cooking.
  • In a dry medium sized fry pan, toast flaked almonds on a medium-high, tossing every 5-10 seconds to ensure even browning.
  • After approximately 2 minutes when golden brown and crispy, transfer to a serving bowl.
  • In the same pan, warm 2 tablespoons of the olive oil over a medium-high heat.
  • Sautée the shallots for 2 minutes until softened, add the tomato and season with salt and pepper.
  • Continue cooking, stirring frequently until the shallots are translucent.
  • Add the peas, thyme and lemon zest and cook until the peas are tender.
  • Transfer the mix to a large bowl.
  • In the same pan, add the rest of the olive oil and heat on a medium-high heat.
  • When oil is warm, add the salmon skin-side down and fry for approximately 5 minutes or until the skin is crispy and golden.
  • Gently flip over salmon fillets and cook on the other side for a further 2-3 minutes until the sides of the fillets are no longer red but retain a pinkish hue. The fish is cooked when it is soft with a light bounce when gently touched, to ensure it is moist and tender in the centre.
  • Remove of the heat to rest for 1-2 minutes.
  • Mix the mint leaves, lemon juice and half of the toasted almonds into the pea salad.
  • Taste as some more salt, pepper and olive oil may be required.
  • Garnish with remaining toasted almonds.
  • Magnifique!
    Valentines Day Menu Mirabeau Pure Rosé


Keyword Fish, Salmon
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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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