Wine Pairing: Rex Goliath Pinot Noir
1/2 teaspoon lime zest
1/4 teaspoon lemon zest
1/2 teaspoon orange zest
2 Tablespoons fresh lime juice
1 Tablespoon fresh lemon juice
1/4 cup fresh orange juice
1/2 cup kefir cheese, strained sheep's milk yogurt, or Greek style yogurt
112 cup creme fraiche
2 Tablespoons cilantro, chopped
1/2 teaspoon kosher salt
2 Tablespoons whole cumin seeds
1 Tablespoon plus 1 teaspoon whole coriander seeds
2 Tablespoons plus 2 teaspoons whole fennel seeds
1 Tablespoon kosher salt
112 teaspoon freshly ground black pepper
6 six-ounce salmon fillets, skin removed
2 teaspoons canola or olive oil
Preheat: oven to 400°F.
Sauce: In a small saucepan over high heat, combine the lime zest, lemon zest, and orange zest. Add the lime, lemon, and orange juice. Boil to reduce until thick and syrupy, making about 1 Tablespoon. Remove from heat and cool. In a medium bowl, combine the citrus syrup, the kefir/yogurt, creme fraiche, cilantro and salt. Garnish with additional zest on top and a cilantro leaf.
Salmon: In a spice grinder or mortar and pestle, grind cumin, coriander and fennel until seeds are broken but not too fine or powdery. Transfer the seeds to a small bowl and toss with the salt and pepper. Dip only the skinned side of the salmon into the spice mixture to coat heavily. Repeat with all the salmon pieces.
Sear-Roast the Salmon: Heat oil in a large ovenproof skillet over medium heat. Do not add too much oil or the crust will falloff. Place salmon, spice side down, into the pan. Cook until the spices are dry, golden and toasted, about 4 minutes. Immediately transfer the pan to the oven to cook until the salmon is just cooked through, about 2 minutes. Transfer the salmon to a serving platter. Serve warm with the citrus sauce.
Please enjoy our wines responsibly. ©2017 HRM Rex-Goliath Winery, Madera, CA