Go Back
+ servings
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 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Dish
Servings 2 people

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Valentines Day Menu Mirabeau Pure Rosé

Notes

 
 
Keyword Fish, Salmon
Tried this recipe?Let us know how it was!