Super Early Bird
Ends November 30, 2021
Ends April 20, 2022
May 16, 2022
This would have to be my favorite way to prepare salmon. The best part is, it’s foolproof.
Fuss-free cooking that looks and tastes like a labor of love? Oh yeah! Traditionally, salmon rillette (“ree-yet”) is a posh French brasserie dish mixed together with rich crème Fraiche, double cream, butter, and sometimes white wine. This recipe using nothing but fresh yogurt, fine herbs and a kiss of lemon zest proves you don’t need all those heavy fats to achieve an exquisite taste. Salmon rillette pairs brilliantly with almost any white wine under the sun, whether racy and zesty, fruity or herbaceous [probably not sweet].
This crowd-pleaser recipe is my gift to you to pair as you please. And my final advise is don’t save this recipe for a fancy occasion, it’s a simple everyday superfood dish that belongs in everyone’s repertoire particularly now as we strive to boost our immune system and feel our best. Serve atop a bright grain salad or simply a fresh baguette and pour yourself a glass of rosé. A drop that we’re drinking is from Mercer Estate in Washington State’s Horse Heaven Hills. Bright, crisp and cheery, exactly what Mom ordered this Mother’s Day. Mercer Estate is mailing their Mother’s Day Rosé bundle direct to Mom’s door for $75 plus
2/3 lbs fresh king salmon
¼ cup yoghurt
3 tbsp mixed fresh herbs of your liking (chives, basil, parsley, mint, tarragon, lemon thyme)
1 tsp shallot, finely minced (optional)
1 tsp lemon juice (optional)
zest half lemon
pinch kosher salt (to taste)
pinch ground black pepper
1. Heat oven to 350º and cook salmon skin side down for 18-20 minutes or until salmon reaches an internal temperature of 145ºF (63ºC) or above, allow to cool.
2. With your hands carefully peel to remove the skin (set aside!) delicately flake the salmon, leaving some nice chucks for texture. Fold in all other ingredients. Store in a tight container in the fridge for a maximum of 3 days for optimal freshness.
3. For an extra restaurant-y touch, dry salmon skin with a paper towel and place over a wire rack. return to oven for extra 5 minutes or until golden and crunchy. Allow to cool for what my girlfriend describes as “Salmon Bacon”.
Timothy Neumann is an Australian Nutritionist, Chef, Culinary Consultant and Freelance Writer based in Napa, California. As a regular contributor of recipes and wine pairings for Sommeliers Choice Awards, Tim will be your resident food guru and bring you awesome recipes. Tim’s approach to food is healthy, balanced and seasonal cooking to fuel a happy and productive mind! If you’re visiting wine country, get a taste of Australia meets Californian cuisine.