We so enjoyed gathering with those who could make it to our first Member Table Gathering this past week! This is the start of quarterly online gatherings where you as our members (and any guest you'd like!) are invited to join us LIVE for evenings of wine education, learning how to pair food with wines in your subscription, conversations with our winery owners and winemakers and much more!
Pairing the wine + food
With flavors that are distinctly mineral and citrus, the Inbar Alona Rosé is one of the owners favorites, and we are aiming to get you the best experience possible out of it. Our team shared more of the story on how we came to find Alona winery along with tasting notes and a recipe that you can enjoy to make a summer dinner around the table extraordinary.
If you weren't able to join in don't worry, we have the live recording right here for you!
1 pound fresh or frozen and thawed salmon fillets, skins removed and cut into 1 x 1 ½ x 3½ inch slices
2 teaspoons EVOO or light vegetable oil
1 head butterhead lettuce or romaine lettuce
4 ounces goat cheese, crumbled
8 corn tortillas (if preferred to the lettuce)
1 teaspoon each: salt, lemon pepper, oregano, garlic powder, sugar
3/4 teaspoon cumin
1 cup diced cucumber
1 cup diced red bell pepper
½ cup diced red onion
2 tablespoons finely diced preserved lemon peel (or the zest of one lemon)
Juice from one lemon
1 clove garlic, crushed
1 medium jalapeno, chopped (optional)
1 teaspoon salt
1/3 cup mayo
1/3 cup sour cream
1-2 tsp horseradish (prepared)
Juice of one lemon
3 tbs finely chopped onion
1 teaspoon dried till or 2 teaspoon chopped fresh dill
Salt to taste
*Note: if lacking sour cream, this sauce comes out nice with just mayo
Combine all ingredients for salsa and let sit in refrigerator for one hour. Meanwhile, wash and dry lettuce leaving the leaves intact to create a lettuce “tortilla”. Pat salmon dry with paper towels, drizzle a little oil over the salmon and rub with seasonings. Mix all ingredients for the dill sauce together until smooth and place in refrigerator until ready to serve.
Heat a pan over medium heat until hot, add in a small amount of oil to keep the salmon from sticking and add seasoned salmon, be careful not to crowd the pan. Cook in batches if needed, for 2-3 minutes on the top and bottom, until flaky.
Assemble tacos by placing two lettuce leaves together and placing one slice of salmon, a scoop of salsa and sprinkling with goat cheese. Add desired amount of dill sauce and enjoy!