I trust all of you dads out there had a nice Father’s Day and all the non dads too! It was a beautiful day here in Santa Barbara. Every day is a nice day to celebrate, but days like Father’s Day offer an opportunity to be especially thankful for our families. We did just that. We went out in the morning and then down to the beach for lunch with friends. Later, I smoked some wild salmon and we prepared a lovely meal. I have been tasting and drinking a lot of rosés lately especially from the current 2011 vintage (to read my most recent article click here)  and I chose a 2009 Domaine Tempier Bandol Rosé to accompany the salmon for our Father’s Day meal this year.

As we were preparing our meal I got a nice call from our son, Jeff, wishing me a Happy Father’s Day. Shortly after, Laurie and I went to our outside patio to enjoy a couple of glasses of Paul Bara Brut Rosé Champagne and some prosciutto and melon with fresh lime and chopped mint and freshly made hummus with roasted pine nuts, roasted red peppers and almond crackers. And, Laurie gave me the Father’s Day card to open that Jeff had sent. As always, it was thoughtful and made me very happy and proud.

Then we went back inside to our kitchen table to enjoy the rest of our food and the gorgeous bottle of Bandol Rosé. From our kitchen table the newest member of our family, Daisy, came by on the wall outside.

Daisy is a small 3 year old female Beagle who lives outside on our property with our other 3 rescue dogs, Cha-Cha (a 11 year old female Australian Cattle Dog), Foster (a 5 year old male Australian Sheperd), and Saber (a 2 year old male Siberian Husky).  As we are having dinner, she loves to cruise by to check out what we are eating. (Later, we take all the dogs to bed in an enclosed area of the house. And, yes that is the time for their special food treat!)

So that was our Father’s Day. Below is my original note on the 2009 Domaine Tempier Bandol Rosé from the July 8, 2010 article (to read the complete article click here) and my note on that same wine which we had for Father’s Day June 17, 2012. Following the wine notes is a photo of our plated salmon with accompaniments as well as the recipes.

 2009 Domaine Tempier Bandol Rosé
“This property, which lies between Marseilles and Toulon on the hillside of a natural amphitheater and runs down to the shore of the Mediterranean, has been owned by the Tempier family since 1834. One of the leading estates of Bandol, their wine won its first gold medal in 1885. The estate is now owned by Francois and Jean Marie Peyraud. This is consistently one of the very best Bandol Rosés with a well-deserved reputation.
Light salmon pink color, this rosé has a lovely perfume that is very faintly smoky, with a tinge of minerals and herbs. The wine is flavorful, with great balance and backbone. Complex flavors show tinges of herbs, with faint peach and citrus nuances, followed by a long crisp finish. Delicious now, but the flavors should benefit from some bottle age as they come together – Outstanding.    $34     Kermit Lynch, Berkeley, CA   

2009 Domaine Tempier Bandol Rosé. Wow! This has been my experience with these Domaine Tempier rosés over many years. They improve over several years and keep well beyond. Last tasted almost 2 years ago, the evolution of this wine has been phenomenal.  Here is my note today on this 2009: Light golden orange in color with a golden edge this rosé has a deep complex floral perfume with a kiss of fresh herbs and spice and apricot and peach nuances. The wine has complex flavors of rose petals and fresh herbs with underlying fruit nuances of peach, apricot and strawberry. It is balanced and lush with great elegance and flavor. What is simply amazing is the transformation in the stature and mouth feel of the wine. It is like liquid velvet! This is  a really great wine that has the potential to provide many positive surprises over an extended period of time. So for any of you rosé naysayers that are out there, loosen up! Try a wine like this and then let’s talk! This is simply a stunning rosé and a simply stunning wine, if you feel a need to make a distinction. I do not – Exceptional.  

(To read my note on the 2010 Domaine Tempier Bandol Rosé click here and to read my note on the 2011 Domaine Tempier Bandol Rosé click here). 

 

SMOKED WILD SALMON TILSON
With Cucumber, Farro Salad, and Baby Bok Choy

INGREDIENTS

1  wild salmon filet with the skin on (about 2 lbs)
1  Vidalia Onion (or other sweet onion) thickly sliced
Peel of 2 lemons cut into 1” pieces
¼ cup virgin olive oil
2 Persian cucumbers thinly sliced
4 baby bok choy
1 cup farro
1 Meyer lemon thinly sliced
3 Tsp. Hawaiian pink sea salt
4 Tbs. lemon infused avocado oil
2 tsp. freshly ground pepper
2 tsp. ground sumac
1 tsp. ground smoked paprika
2 Tbs. soy sauce
4 Tbs. thinly sliced shallot
2 Tbs. ranch dressing
3 Tbs. finely chopped Vidalia Onion (or other sweet onion) finely chopped
2 Tbs. finely chopped fresh mint
2 Tbs. ranch dressing
1 Tbs. dill pickle vinegar
3 Tbs. finely chopped dill pickle
¼ cup fresh squeezed Meyer lemon juice
6 Tbs. light mayonnaise
2 Tbs. finely chopped chive
3 Tbs. finely chopped red pepper
¼ cup dry roasted pine nuts
1 Tbs. white wine vinegar
½ large shallot thinly sliced
1 Tbs. roasted sesame oil
2 Tbs. roasted sesame seeds
½ diced Haas avocado
1 cup freshly cooked corn

PROCEDURE

PREPARATION

Salmon:

Spray skin side with olive oil. Sprinkle other side with Hawaiian pink sea salt
Put on rack in smoker using oak, apple, or alder wood
Cover and smoke for about 15 minutes
Uncover and add mixture of chopped lemon peel and 2 Tbs. of olive oil to the top of the salmon. Cover with onion slices and smoke for about another 15 minutes or until there is a bit of firmness to the touch
Remove salmon and let cool
Remove skin and the brown fish under the skin
Cover with the lemon peel and onion from the smoker and  place in container and refrigerate (will last about 3 days)

Tartar Sauce:

6 Tbs. light mayonnaise
3 Tbs. finely chopped sweet onion
1 Tbs. finely chopped chive
3 Tbs. finely chopped dill pickle
1 Tbs. dill pickle juice
2 Tbs. fresh finely chopped fresh dill

Blend together, put in container, and refrigerate – will last several weeks.

Cucumbers:
2 Persian cucumbers finely sliced on a mandolin
Put in container with a pinch of Hawaiian pink sea salt and 1 tsp fresh meyer lemon juice
Refrigerate – will last a few days

Farro:
1 cup farro in 2 cups salted water – Cover – Bring to a boil – Reduce to simmer and cook cover for another 20 minutes or so or until tender -Drain and cool – Refrigerate.
In a bowl add 3 Tbs. finely chopped red pepper, 2 Tbs. finely chopped fresh mint, 1 cup fresh steamed corn, and ¼ cup dry roasted pine nuts.
Mix 1 Tbs white wine vinegar and 3 Tbs. virgin olive oil
Blend with the cold farro
Add mixture of red pepper, pine nuts, corn, and mint and refrigerate – will last several days

Baby Bok Choy:
Cut baby bok choy in ½
In a large sauce pan add 1” water and bring to a boil
Place bok choy in the pan
Cover pan and leave for 2-3 minutes
Uncover and add 2 Tbs soy sauce
Cover and continue cooking for 2-3 more minutes or until tender
Remove bok choy from pan – cool
Reduce liquid and add 2 Tbs. olive oil
Add sliced shallot and cook until slightly caramelized
Pour roasted sesame oil over the bok choy
Cover with the cooked shallot
Sprinkle with roasted sesame seeds
Refrigerate – will last 2 or 3 days

Ranch Dressing:
2 Tbs. prepared ranch dressing
2 Tbs. lemon infused avocado oil
1 Tsp. fresh Meyer lemon juice
Put in small blender and blend thoroughly. Place in container and refrigerate. Will last 1-2 weeks.

 

PLATING

Place plates in freezer for 1 hour before plating
Place cucumber slices in a thin layers across about 1/3 of the plate
Sprinkle with a bit of sumac, chopped chive, Hawaiian pink sea salt, and fresh cracked pepper
Place salmon on top of cucumber
Brush salmon with Meyer lemon infused avocado oil and fresh meyer lemon juice
Sprinkle with Hawaiian pink sea salt, ground sumac, and fresh cracked pepper
Add  a dollop of tartar sauce on the top of the salmon and more on the side
Place farro on the plate – Add diced avocado on top
Sprinkle with fresh chopped chive, smoky paprika, Hawaiian pink sea salt, and fresh cracked pepper
Place bok choy on the plate and drizzle with ranch dressing mixture

Serve

ENJOY!

 

These are things we will enjoy often over the course of the summer and fall. A special day, Rosé and Salmon (a classic wine and food pairing), and Daisy on the wall – JOIE DE VIVRE! BON APPÉTIT! And, as always from the Underground, In Vino Veritas!