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