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Roasted Salmon with Grilled Pineapple Pico de Gallo + Château D'Aqueria Tavel Rosé 2020 #Winophiles #Sponsored


Today the French Winophiles are joining me to celebrate Easter with French wines and food pairings. There were no restrictions on the grape variety or the region...just a fun food and wine pairing in time for my favorite Spring holiday!

If you are reading this early enough, feel free to join our Twitter chat on Saturday, April 16th at 8am Pacific. Just follow the hashtag #Winophiles and be sure to add it to anything that you tweet so we can see it. Here are the articles that the writers are offering on this topic...
Château D'Aqueria Tavel Rosé 2020

I reached out to my contacts as Kobrand Wine & Spirits and they shipped some samples to several members of this group. I received two bottles for the event; I am sharing the Château D'Aqueria Tavel Rosé 2020.

Tavel is the only all-Rosé appellation in the Rhône and comes in a range of pinks - from the palest salmon to an almost bright magenta. By law, Tavel wines may be a blend but must contain a minimum of 30% Grenache. This one, from Château D'Aqueria, is a single varietal, comprised of 100% Grenache grapes.

In the glass it poured a vibrant salmon-coral color. On the nose, I detected a bouquet of rose petals along with red fruits and ripe stone fruits. It's a hefty Rosé with layers of complexity on the palate including black fruit and garrigue notes.

Rosé season, warmer weather, and salmon season usually coincide. So, for this, I decided to share a roasted salmon with a fresh pico de gallo.

Roasted Salmon with Grilled Pineapple Pico de Gallo

This is on the table in less than 30 minutes, but the longer you let the pico de gallo stand, the more the flavors meld together.


Pico de Gallo Ingredients
  • 2 cups grilled pineapple, diced
  • 1/2 cup tomato, diced 
  • 1 teaspoon spicy sauce (I used an aji amarillo from Peru)
  • 2 Tablespoons vinegar (I used lime vinegar)
  • 3/4 cup fresh cilantro, chopped
  • salt, to taste

Pico de Gallo Procedure
Mix all of the ingredients together in a bowl. Let stand for at least 30 minutes before serving. That's it.

Use this wherever you would normally use salsa! Leftovers will keep in the refrigerator for two or three days. But each batch won't last that long. I promise.



Oven Roasted Salmon Ingredients
  • 2 salmon fillets
  • smoked sea salt
  • organic lime slices
  • olive oil for drizzling
  • Also needed: baking sheet, parchment paper



Oven Roasted Salmon Procedure
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

Place fillets on prepared baking sheet. Sprinkle with salt and place lime slices on top. Drizzle with olive oil. Place in the oven and roast for 12 to 15 minutes, depending on the thickness of the slices. You want them opaque and cooked through, but not dry!


To serve, place salmon fillets on serving plate. Top with pico de gallo and served immediately.


Well, that's a wrap on my offering for the April #Winophiles event. Next week we'll be back with Linda of My Full Wine Glass leading the discussion the Southwest France. Stay tuned!

Comments

  1. I live on salmon and now I HAVE to make this. I even have some (local) smoked flake salt that I never know what to do with ... as soon as we get back our nice weather over here this is on the menu! Thank you for hosting this month.

    ReplyDelete
  2. Thanks so much for hosting and arranging for samples Cam. The salmon recipe looks wonderful and Spring is supposed to be here in Michigan, however it is snowing as I write this.

    ReplyDelete
  3. Bob and I have salmon weekly and now I have to try this! Thanks for arranging the samples, is there anything nicer than a free bottle of GREAT WINE? I think not.

    ReplyDelete
  4. Another salmon fan here too (and Château d' Aqueria Tavel Rosé). Can't wait to try your grilled pineapple pico with my next salmon dinner. Great idea to use smoked sea salt.

    ReplyDelete

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