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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

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