A Summer Rosé Valentine’s Day: Wine Not?

Valentine’s Day is celebrated towards the end of the Australian Summer, so you would be easily forgiven forgoing the traditional restaurant scene and spending the occasion outdoors, enjoying the balmy Summer air under the peaking sun (which sets around 8pm this time of year). What about an intimate home cooked dinner for two as the ultimate expression of Valentine’s Day? Try this crispy skinned pan-seared salmon with a fresh and zesty pea & mint salad, paired with the deliciously savoury Mirabeau Rosé for a romantic and simple Aussie-inspired celebration.

What you’ll need:

  • 2 fresh salmon fillets, skin left on
  • 6 tablespoons of good quality olive oil
  • 2 small shallots, thinly sliced
  • 1 tomato, diced
  • ¾ cup of frozen peas
  • 1 tablespoon fresh thyme, removed from the stem
  • ½ cup fresh mint leaves, coarsely chopped
  • 1 lemon, zested and juiced
  • 6-8 small white skinned baby potatoes, washed & unpeeled
  • ½ cup flaked almonds
  • Salt & pepper for seasoning
  • Serve with Mirabeau Rosé

How to make:

  1. Pre-heat oven to 220°C (200°C fan-forced). On a baking sheet, spike the surface of the baby potatoes with a fork to allow for even cooking, and coat in 2 tablespoons of olive oil. Season with salt & pepper. Bake in the oven for approx. 30 minutes or until golden brown and fluffy in the centre. Turn about half way through cooking.
  2. In a dry medium sized fry pan, toast flaked almonds on a medium-high, tossing every 5-10 seconds to ensure even browning. After approx. 2 minutes when golden brown and crispy, transfer to a serving bowl.
  3. In the same pan, warm 2 tablespoons of the olive oil over a medium-high heat. Sautee the shallots for 2 minutes until softened, add the tomato and season with salt & pepper. Continue cooking, stirring frequently until the shallots are translucent. Add the peas, thyme and lemon zest and cook until the peas are tender. Transfer the mix to a large bowl.
  4. In the same pan, add the rest of the olive oil and heat on a medium-high heat. When oil is warm, add the salmon skin-side down and fry for approx. 5 minutes or until the skin is crispy and golden. Gently flip over salmon fillets and cook on the other side for a further 2-3 minutes until the sides of the fillets are no longer red but retain a pinkish hue. The fish is cooked when it is soft with a light bounce when gently touched, to ensure it is moist & tender in the centre. Remove of the heat to rest for 1-2 minutes.
  5. Mix the mint leaves, lemon juice and half of the toasted almonds into the pea salad. Taste as some more salt, pepper and olive oil may be required. Garnish with remaining toasted almonds.
  6. Serve salmon fillets with pea & mint salad and roasted baby potatoes, and optional lemon slices, alongside Mirabeau Rosé for a romantic dinner for two.

#BonAppetite! Wishing you all a special Valentine’s Day filled with rosé coloured glasses!

Glendon is a true ‘foodie’ in every sense of the word. Living in Australia from a loud Italian family – he studied Food Scientist & Technologist at university, and works in the Australian wine industry…he knows what it takes to make good wine (having even worked vintage)! Outside of the workday, he can be found photographing and reviewing the bustling Sydney food scene via Instagram (@glendonww), passionately advocating and volunteering for causes of food rescue & wastage, and in his spare time is a passionate home cook and baker!

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