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Pairings & recipes / Salmon tataki

Salmon tataki

with the cuvée Rosé · Rosé blend Grand Cru

Soy-ginger marinated salmon tataki
Recipe 01

Soy-ginger marinated salmon tataki

Time · Prep 20 min · Cook 2 min · serves 4

Ingredients

  • 600 g salmon fillet (skin removed)
  • 4 tbsp soy sauce
  • 1 tbsp freshly grated ginger
  • 1 tbsp sesame oil
  • 1 tbsp mirin
  • 1 tsp brown sugar
  • Sesame seeds and chives to serve

Method

  1. Combine soy sauce, ginger, sesame oil, mirin and brown sugar in a bowl.
  2. Place the salmon fillet in the marinade and refrigerate for 15 minutes.
  3. Remove the salmon and pat lightly dry with kitchen paper.
  4. Heat a pan over very high heat with no oil. Sear the fillet for 1 minute on each side, keeping the centre raw.
  5. Slice into thin strips and plate on a cold dish. Drizzle with the marinade reduced over high heat for 2 minutes.
  6. Scatter sesame seeds and sliced chives over the top. Serve immediately.

Why the pairing works. The red fruit character of this Bouzy Grand Cru rosé echoes the soy umami, while its freshness and bubbles cut through the richness of the lightly seared salmon.

Miso-glazed salmon, medium-rare
Recipe 02

Miso-glazed salmon, medium-rare

Time · Prep 15 min · Cook 8 min · serves 4

Ingredients

  • 4 salmon fillets (150 g each, skin removed)
  • 3 tbsp white miso (shiro miso)
  • 2 tbsp mirin
  • 1 tbsp sake (or dry white wine)
  • 1 tsp acacia honey
  • Rocket leaves and lemon wedges to serve

Method

  1. Mix miso, mirin, sake and honey until a smooth glaze forms.
  2. Coat the salmon fillets generously and marinate for 10 minutes at room temperature.
  3. Preheat the oven grill to 220 °C (top position).
  4. Place fillets on a baking tray lined with parchment. Grill for 6 to 8 minutes until the glaze caramelises lightly and the centre remains pink.
  5. Rest for 1 minute off the heat before plating.
  6. Serve on a bed of rocket with a wedge of lemon.

Why the pairing works. The body and Pinot Noir structure of this assemblage rosé stand up to the caramelised miso glaze, while its red fruit notes complement the medium-rare pink salmon flesh.

Other pairings of this cuvée

Discover the cuvée Rosé ← All pairings