We’ve collaborated with Gavin Sutherland, a former chef from Ireland via New York, now residing in Brisbane to create recipes that match our wines. Gavin writes a food blog, Another Food Blogger and posts many delicious looking recipes on his instagram
The first bottle we challenged him with was our 2019 Pinot Noir. He’s come up with a dish that uses Tasmanian salmon. If you have concerns about the sustainability of salmon farming, we’re with you. While we love eating salmon, we want the salmon farmers to do better in managing their impact on the marine environment. As consumers, we can demand change- remember when you could only buy cage laid eggs?
This recipe also uses one of our favourite flavour combinations- orange and fennel. We think our Pinot Noir has enough grunt to handle the big flavours in this dish. The acidity of the wine cuts through the richness of the salmon. The beetroot hummus is a flavour sensation! The earthiness of the beetroot is a foil to the fruitiness of the Pinot.
This receipe is easy to pull together for a weeknight family dish, its healthy and delicious. We used the packaged beetroot you can buy at supermarkets, this saved mucking around with fresh beetroot. Julian did a great job with the BBQ getting the skin on the salmon nice & crispy.
Give it a try!
Ingredients
Salmon fillets x 4 – skin on
Fennel x ½ bulb & fronds
Orange x 1 – segmented and 2 tbsp juice *see notes*
Olive oil x 4 tbsp
Salt
Mixed leaves x 60g
Vinegar x 1 tbsp
Oregano x ½ tsp
Beet Hummus
Cooked beets x 250g
Garlic x 1 clove – crushed
Lemon juice x 1 tbsp
Cayenne pepper x pinch
Cumin x ½ tsp
Tahini x 1 tsp
Olive oil x 1 tbsp
Salt & pepper
Method
Hummus
1. Blend all ingredients together in a food processor until smooth
2. Store in an airtight container in the fridge for up to 5 days
Salad
1. Slice fennel thinly using a sharp knife or mandolin
2. Segment orange and combine with fennel *see notes*
3. Mix 2 tbsp olive oil, orange juice, salt & oregano together
4. Toss fennel and orange in dressing and top with some fennel fronds
Salmon
1. Rub salmon in 2 tbsp olive oil and season them
2. Cook on BBQ @ 160c skin side down for 6-8 minutes, flip and cook for a further 1-2 minutes until internal temperature is 52c
3. Rest for 2-3 minutes before serving
4. If using a grill pan, grill for 6-8 minutes on medium heat, flip and transfer to the oven for 3-4 minutes @ 160c until internal temperature is 52c
Essential Tools
· Food processor
· Chef knives
· Chopping board
· Mixing bowl
· BBQ or grill pan
· Tongs
Tips/Tricks
· After segmenting your orange used the remaining rind/bits you trimmed to obtain the juice
· Resting the fish is as important as resting meat. This allows the juices to redistribute
· Cook the salmon skin side down on the grill – it’s much easier to slide a spatula under the skin than it is the flesh
· Don’t be tempted to turn the salmon before 6 minutes (unless you have a very thin fillet), the time on the grill will crisp up the skin but also make sure it won’t stick to the grill
Photos by Another Food Blogger
