Chipotle Fresas Con Crema Salmon

This dish, from the Seven Fishes Seven Wines Pairing Feast, was inspired by Southern California and pairs the Salmon with the Sposato Malbec, Classic

By / Photography By Deny Howeth | December 14, 2017

Ingredients

  • 2 red onions
  • 2 +2 tablespoons olive oil
  • 2 pounds strawberries
  • 4 Chipotle chiles
  • 2 cups Malbec Classic
  • 1/2 teaspoon cloves
  • 1/2 teaspoon smoked sea salt
  • 1/2 teaspoon allspice
  • 8 ounces crème fraiche
  • One whole side of salmon, about 3 pounds
  • Sea salt flakes
  • White pepper

Preparation

Finely dice red onions and sauté in 2 tablespoons olive oil until browned. Add strawberries, chiles, Malbec, and spices to the pan and simmer to reduce by half to two thirds, mashing the strawberries to release juices.

Heat oven to medium broil. Season flesh of salmon with sea salt flakes and white pepper and use 2 tablespoons olive oil to rub all over skin and meat. Place whole side of salmon on greased cookie sheet, skin side up. Put under broiler and allow salmon skin to broil until blistered and browned then remove from heat. Using tongs, remove skin and flip salmon over. Return to broiler and allow flesh side to crisp and brown. You are not cooking salmon through, just the outside. Remove from heat when you see visible browning. Switch oven setting to 375°.

Malbec mixture should be reduced until it is thick and dark red with no obvious moisture. Puree in food processor with crème fraiche and check seasonings. Glaze the top of the salmon with sauce and return to oven for about 10 minutes for medium rare. Remove from heat and let cool.

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Ingredients

  • 2 red onions
  • 2 +2 tablespoons olive oil
  • 2 pounds strawberries
  • 4 Chipotle chiles
  • 2 cups Malbec Classic
  • 1/2 teaspoon cloves
  • 1/2 teaspoon smoked sea salt
  • 1/2 teaspoon allspice
  • 8 ounces crème fraiche
  • One whole side of salmon, about 3 pounds
  • Sea salt flakes
  • White pepper
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