05 Jun Seared Salmon Recipe
Bertha Merlot-Rose (2022) Paired with Seared Salmon, Served with Potato & Leeks.
It’s time to try this incredible food & wine pairing suggestion:
Seared Salmon Trout in Bertha Merlot-Rosé Sauce with Leeks, Broccoli, and Mashed Potatoes: The Bertha Merlot-Rosé makes an excellent choice, as it is a versatile wine that complements both the salmon and the vegetables.
The fruity and floral notes of the Bertha Merlot-Rosé pair well with the salmon trout’s rich buttery flavour, while the wine’s crisp acidity cuts through the dish’s richness. Additionally, the wine’s fruitiness complements the vegetables, particularly the leeks, which add a vegetal note to the dish.
When enjoying this dish with Bertha Merlot-Rosé, consider serving the wine slightly chilled to enhance its crispness and acidity. You can start by sipping the wine before taking a bite of the salmon trout and vegetables, then finish with another sip of the wine. Alternatively, you can try a sip of the wine followed by a bite of the mashed potatoes to contrast with the wine’s acidity and highlight its fruitiness.
Overall, the Bertha Merlot-Rosé is an excellent choice for this dish, adding a refreshing touch to the meal while complementing its flavours and textures.
- 4 salmon trout fillets
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup Bertha Merlot-Rosé
- 1/2 cup chicken or vegetable broth
- 2 tablespoons butter
- 2 large leeks, sliced
- 2 cups broccoli florets
- 4 cups mashed potatoes
- 1 hand full of shelled pistachio nuts
- Fresh parsley or chives, chopped, for garnish
- Season the salmon trout fillets with salt and pepper on both sides.
- Coat the salmon trout fillets in flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the salmon trout fillets to the skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
- Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant.
- Pour in the Bertha Merlot-Rosé and chicken or vegetable broth, stirring to combine. Bring to a boil, then reduce the heat to low and simmer for 5-7 minutes until the sauce has thickened slightly.
- Add the butter to the skillet and stir until melted and well combined.
- Return the salmon trout fillets to the skillet and spoon the sauce over the top.
- Simmer for an additional 1-2 minutes until the salmon trout fillets are heated through and coated in the sauce.
- Slice leeks lengthwise in half.
- In a separate skillet, sauté the leeks and broccoli florets until tender-crisp.
- Puree the broccoli for a beautiful green addition to your plate.
- Heat the mashed potatoes in a separate pot over medium heat.
- To serve, divide the mashed potatoes among four plates and top each with a salmon trout fillet. Spoon the sauce over the salmon trout fillets and garnish with the sautéed leeks and broccoli puree.
- Garnish with pistachio and chopped parsley or chives, and serve hot.