Wine Pairing: Rex Goliath Chardonnay
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
1/2 cup creme fraiche
2 Tablespoons cilantro, chopped
1/2 teaspoon kosher salt
1 Tablespoon whole cumin seeds
2 teaspoons whole coriander seeds
1 Tablespoon plus 1 teaspoon whole fennel seeds
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds salmon fillet, skin removed, cut into 3/4 inch-square cubes
2 teaspoons canola or olive oil
Toothpicks or 3-inch skewers
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 one side of each cube. Repeat with all the salmon cubes.
Sear-Roast the Salmon: Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium heat. Do not add too much oil or the crust will fall off. Place salmon squares, 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 bites to a serving platter and skewer with toothpicks. Serve warm with the dipping sauce.
Please enjoy our wines responsibly. ©2017 HRM Rex-Goliath Winery, Madera, CA