Blackened Salmon with Citrus Salad (serves 2)
A delicate yet detailed Rosé. Quenching, with notes of ripe citrus and sweet spice. The palate has well balanced acid with orange and cranberry fruit characters.
2 x salmon fillets
2 x orange
1 x meyer lemon (best to use meyer as the flesh is tasty and not too tart)
2 x mandarin
2 x mint tips
1 x good sized sprig of flat leaf parsley
For the Seasoning:
½ tsp cayenne pepper
1 tsp paprika
1 tsp oregano (dried)
1 tsp thyme (dried or fresh)
1 tsp ground coriander
1 tsp dill (dried)
1 tsp garlic salt
1 tsp vege salt
1 tsp salt
A few grinds of black pepper
Mix the seasoning all together in a bowl.
Cut/peel the skin off your citrus and remove as much pith as possible. Keep the mandarin segments whole but cut the orange and lemon into small pieces. Put into a bowl with roughly chopped parsley and mint, mix together with a splash of olive oil and pinch of salt.
Heat a skillet or heavy bottomed frying pan with a dash of oil. Coat your salmon fillets with olive oil then cover the entire fillet with seasoning. Fry off in pan until completely black on all sides. Be sure to have the windows open and the extractor on! Depending on the size of the fillet and how well done you like your salmon you may wish to finish it off for 5-10 minutes in a hot oven.
Plate up and enjoy with Bellbird Spring Pinot Noir Rosé 2016