5.07.2016

Trying Something New

That is definitely a curious title for a food blogger because we are always trying something new.

This week, I am doing something I haven't done before. I am making two distinctly different dishes to test - or show off - the versatility of one wine.

The wine is Pétale de Rose, a rosé by Régine Sumeire of Château La Tour de l'Évêque. You have seen wines from this family before on this blog When I made OystersRockefeller and the Parfait of Sweetbreads. The château says this rosé makes for a good apéritif, and goes well with all variety of seafood, chicken, pork, and goat cheeses - plus spicy foods.

The two dishes I am making for this wine are almost opposites. One is new to me: Persian Roasted Salmon, which I saw in the New York Times recently. The other is my mother's rack of lamb, with some updates. Today you will get the fish recipe, and I’ll post the lamb recipe in a couple of weeks.

I chose to make something far from Provençal - even far from French or European - for this week’s pairing.

Why? Because when I mention Provençal rosés to some people, they instinctively ask me about Provençal food. While I have plenty of great French recipes and ideas, it made me realize that they were "profiling" rosés, and that just isn't fair.

Rosé wines can be terrific pairings for all variety of cuisines, from the obvious French, to close-by Italian and Spanish, Asian cuisine, and Middle Eastern, as we see today with this Persian recipe.

The dish is full of complex flavors, such as tart barberries, slow cooked onions, tangy tamarind, sweet almonds, and a mixture of herbs. No real hot spice, as one might think, but a marriage of unique and diverse flavors, which worked beautifully with the wine.

On the other hand, the lamb recipe is also really a great pairing. In fact, my guess is that there are many pairings for this great wine. To read more about the wine, see my post on the Provence WineZine.

In the meantime, enjoy the warmer weather and raise a glass of pink!

~ David

Persian Roasted Salmon
Minimally adapted from a recipe by Louisa Shafia

3/4 pound salmon fillet, skin removed
kosher salt
freshly ground black pepper
1/4 cup dried barberries, also called zereshk
1 tablespoon olive oil, plus extra
1/2 white onion, sliced thinly pole-to-pole
1/4 cup slivered almonds, coarsely chopped
2 tablespoons tamarind concentrate
1/3 cup mixed chopped soft herbs (basil, parsley, chives, mint, dill)
wedges of lime, for serving
chopped fresh chives and parsley, for serving

Cut salmon into serving pieces and season well on both sides with salt and pepper. Place on a plate and set, uncovered, in the refrigerator for 1-2 hours.

Place the barberries in a bowl and cover with hot water; let macerate for 30 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add onion and cook 5-7 minutes until they begin to brown. Adjust the heat to low, and continue cooking onions until well browned, 15-20 minutes. Add drained barberries, almonds, tamarind, and chopped herbs, and mix well. Set aside to cool.

Preheat oven to 375°F.

Lightly oil a baking sheet. Place salmon pieces, skinned side down, on the baking sheet. Top with the barberry and onion mixture, then drizzle with olive oil.

Bake for 10-12 minutes. Remove from the oven, transfer to serving plates, sprinkle with chopped chives and parsley and serve immediately with lime wedges.

Serves 2. Can easily be doubled.




26 comments:

  1. Simply gorgeous photos, David!! I know the wine is very good and the fish looks fantastic--this pairing is definitely moving up on my list of dinners to make (already dominated by DSA/C&L recipes!

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    1. Thanks, Susan! I really think you will like this pairing!

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  2. Wine profiling! Guilty as charged. GREG

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  3. Lovely idea to cook around a wine. Great inspiration! I usually choose wine based on what I cook.

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    1. Cindy - If I have a special wine, I often pair in reverse. I want to make sure it is used to its best advantage.

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  4. Hi David, always on the lookout for great salmon dishes, love the spices in this one. Also my husband loves it when rice is served like you have yours, did you use a ramekin? And yes, leaving for the PNW in 8 days, so excited.

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    1. Thanks, Cheri - I feel the same about salmon. I love it and am always seeking new recipes. I used a little chachepot/flowerpot from Trader Joe's to mold the rice, although most often I use a teacup. Have a great last few days here - looks like you will be getting out just as the heat is settling in.

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  5. What a riot of flavours you have on top of the salmon! Very pretty. I may not drink rosés all the often, but I do love the odd glass when the weather is toasty and I'm eating outdoors - preferably somewhere by the water.

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    1. "A riot of flavors" is the perfect way to describe this salmon. It is great. We have come to love rosés, especially those from Provence.

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  6. I love Persian food! Did you know my name is Persian? Must be why I love all things Persian. I need to post more recipes, I always cook Persain food at home but apart from a couple of recipes, I haven't posted many more.
    This salmon is exploding with flavour! I love zereshk, so tart but flavorful too, I can imagine how good they are with the fatty salmon.
    I'm always looking for new salmon recipes and love this one. I'm not a drinker so I can't really give you any input on wine!
    Have a great week, David.

    Nazneen

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    1. I always thought "Nazneen" sounded Persian! Yes, please do post some of your Persian recipes - I would love to make some of them!

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  7. One can never have too many salmon recipes . I love all the flavors in your recipe . My husband does the wine in our family.

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    1. I agree, Gerlinde - I love salmon and can't get enough! Definitely tell your husband to pick of some Provençal rosé for the summer!

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  8. You know, this is the first time I've heard of barberries. Where might one buy them? Any substitutions if I can't find them?

    Rosé wine on the other hand... well, I love them this time of year. Have made a note to try Pétale de rose, sounds very nice! (And I love the name.)

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    1. Hi Frank. You can get them in most Middle Eastern grocery stores, and even many natural food stores. If you can't find them, you can substitute dried cranberries.

      I hope you can find the Pétale de Rose - really a nice wine!

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  9. The recipe sounds absolutely fabulous. My mom's favorite wine is a Rosé, so it's fitting I'm reading this on Mother's Day. :-)

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    1. Well, your mother has exquisite taste, Valentina!

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  10. David, I love salmon and I'm always looking for new ways to make it. Mine always ends up with a Asian kind of flair, and I'm excited to try your recipe and some new flavors!

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    1. I hope you enjoy it, Marcelle! You need to share some of your Asian-inspired versions!

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  11. Ooooo, something new to do with my salmon! I am excited to get out of my rut.

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    1. I think a lot of us are in "salmon ruts," Inger! I am always looking for something new to do with it!

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  12. David, that looks fabulous! And I don't use that word lightly. I like the wine pairing you did. It is, after all, rose season.

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    1. Don't you love rosé season, Jean? Happily, as I am in the desert, rosé season is MUCH longer! :) Thanks for the "fabulous" rating!

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