This recipe was designed by celebrity foodie Ben Milbourne to perfectly complement Taltarni Chardonnay.
“Serve the fish and salad with a glass of Taltarni Chardonnay. It’s a well rounded wine, with a great balance between acidity and sweetness that goes so well with salmon and spice.” – Ben Milbourne
1 teaspoon allspice
1 teaspoon of ground coriander
1 teaspoon dried thyme
1 teaspoon salt flakes
1 teaspoon cracked black pepper
15 g palm sugar
3 cloves garlic, diced
¼ white onion, diced
3 spring onions, chopped
1 tablespoon of Taltarni Chardonnay
1 red chilli, diced
15 g palm sugar
¼ cup olive oil
1 bottle of Taltarni Chardonnay
4 x 180 g fillets Atlantic salmon (skin on)
1 tablespoon olive oil
1 tablespoon lemon juice
salt and pepper, to taste
oil, for frying
¼ cup wild rice
2 baby fennel, shaved on a mandolin
½ cup thinly sliced red radish
To make the jerk mix, combine all the ingredients in a bowl. Add the fish and coat well. Allow the fish to marinate for 30 minutes.
Make the salad dressing by combining the tablespoon of olive oil, lemon juice, salt and pepper. Set aside.
Heat the oil in a small saucepan or deep-fryer to 180°C. Drop the wild rice in the oil (it should puff up within 10 seconds; if it does not the oil is not hot enough). Strain the puffed rice and place it on an absorbent paper.
Toss the fennel and radish through the dressing.
Heat some olive oil in a large pan over medium heat. Wipe the jerk mix off the salmon and add the fish, skin side down, and cook for 5 minutes. While the fish is cooking, keep brushing the flesh with the jerk mix. At the end of 5 minutes, turn the fish and cook for 30 seconds on the flesh side. Place on a warm plate and allow to rest for a minute.