Skip to main content

Rosé-Cured Salmon with Balletto Vineyards' 2012 Brut Rosé #WinePW #sponsor


Here we are with my final bonus recipe post and wine pairing for the week running up to our Valentines #WinePW. We're getting closer! Click to read Christy of Confessions of a Culinary Diva's invitation to the Saturday #WinePW event.

It's so easy to cure salmon, but, for some reason, I don't do it very often. My favorite, up till now, was probably my Absinthe-Scented Gravlax. This - Rosé-Cured Salmon - just might have usurped the title.


In the Glass...
All of Balletto Vineyards' wines* are made from sustainably farmed estate vineyards located throughout the lower third of the Russian River Valley. Balletto is one of the few Russian River wineries to be 100% estate grown and estate bottled; they specialize in Pinot Noir and Chardonnay.

I used the 2014 Rosé of Pinot Noir in the salmon and poured the 2012 Brut Rosé with the final dish. Both were elegant, balanced, and delicious.

About the 2012 Brut Rosé...it is produced in the méthode traditionnelle. But it's not really pink and I love that. It's more of a warm coral shade. And it has these constant, miniature bubbles that last and last and last. Bubbles always put me in a celebratory mood. On the nose, it's delicate, but on the tongue, it's full of flavor and weight.


On the Plate...
I cured the salmon, then served it for brunch with a (gluten-free) English muffin, a smear of crème fraîche, and a slice of herb-encrusted chevre on top. Such an easy, elegant breakfast.


Ingredients
  • 1/2 C coarse sea salt
  • 1/2 C raw turbinado sugar
  • 1 t ground black pepper
  • 3 springs fresh fennel greens
  • splash of Balletto's 2014 Rosé of Pinot Noir 
  • 2 pieces of wild-caught salmon, well matched in size and shape, if possible

Procedure
Mix the salt, sugar, and pepper together. Spoon a third of the mixture on a piece of plastic wrap and place one of the salmon pieces on top of it, skin-side down. Put half of the remaining salt mixture on top of the salmon. Drizzle the filet with Rosé. Sandwiching the fresh fennel greens in between, fit the other piece of fish, skin-side up, on top. Use the remaining salt-sugar mixture on the top.

Wrap the salmon tightly with the plastic wrap. And place it in a glass container because it will weep through the duration of the curing process. Every twelve hours, flip the salmon. Do this for three days.

Before serving, rinse the salt-sugar off. Slice into thin pieces.


Find Balletto Vineyards
on the web
on Twitter

*Disclosure: I did receive sample wines from Benson Marketing Group for the purpose of creating pairings and developing recipes. But no additional compensation was received and opinions are completely my own.

Comments

  1. We have never tried curing salmon. This needs to happen soon!

    ReplyDelete
  2. I have never cured my own salmon. I love this recipe Cam. Sharing on FFF sites.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur